Borscht

A warming, veggie-filled, vegan-friendly soup.

Borscht 

4 cups chopped Beets
1 lg Onion, diced
3 lg Carrots, chopped
5 cloves Garlic, minced
2 tbs Coconut oil
3-4 cups Bone broth or filtered water
3 Bay leaves
Sea salt to taste

1. in large pot, heat coconut oil and sauté onions and garlic until fragrant.
2. Add remaining ingredients, and more or less liquid if desired.
3. Bring to a boil then lower to simmer and allow to cook until veggies have softened, approx. 45 minutes.
4. Puree if preferred or serve chunky.
5. Garnish with fresh herbs or grass-fed yogurt or sour cream.
6. Enjoy hot or chilled.