Easy Vegan Borscht With Fresh Garden Veggies

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Just-picked beets shine in this simple, farm-to-table recipe.

Serves 4

Ingredients

  • 2 tablespoons cooking oil of your choice (we used coconut for this recipe to add a little sweetness)

  • The equivalent of 3 medium-sized beets, peeled and diced (don’t worry about precision if your beets are irregularly sized! About a handful or two’s worth)

  • Half a zucchini, peeled and diced (can substitute carrot)

  • 2 potatoes of your choice, diced

  • 1/2 to 1 head of minced garlic (depending on preference)

  • 4 cups veggie broth (we recommend making your own but any kind will do)

  • Salt and pepper to taste

  • Dollop of vegan sour cream for serving (optional)

  • Chopped fresh chives or green onions as garnish (optional)

Instructions

  1. Put the oil in the pan and turn on low heat.

  2. Add your onions and stir until translucent.

  3. Add your beets, zucchini, and potatoes.

  4. Cook until softened, 7-10 minutes.

  5. Add garlic and stir until aromatic.

  6. Add veggie broth and turn up heat until boiling

  7. Once boiling, turn heat down and stir regularly as veggies soften and cook (15-20 minutes)

  8. Season with salt and pepper to taste.

  9. Pour into bowls and top with sour cream and chives before serving hot.