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 INGREDIENTS

Pinto Beans 2 cups (presoaked overnight)

Red Beets 3 shredded

Carrots 3 shredded

Red cabbage ½ shredded

Onion cut into 4 quarters

Garlic 6 cloves diced

Dill 1 cup diced without the stems  

Black pepper to taste

Bay leaf  4

Organic Veggie broth

Apple Cider vinegar to taste (optional )

Rice flour ½  cup (or gluten free flour of your choice )

Himalayan pink salt to taste

Oil

Water 4 cups (you may add more if needed)

Vegan sour cream (I use Tofutti) 

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PROCESS

Rinse the beans, add two cups of water, bay leaf and bring it to the boil.

Turn down the heat and let it simmer under the lid for 1 hour.

When ready, bring it back to boil add the beets, carrots, cabbage, veggie broth with salt and pepper. You may remove the bay leaf first. 

Turn down the heat and let it simmer for one more hour.

Sauté the garlic on few drops of oil and it add to the soup. Try to scoop the garlic in a way that you leave most of the oil in the skillet.

Whisk the flour with 2 cups of water and add it to the soup.

Mix it thoroughly, bring it to the boil for 1 minute and then take it away from the heat.

On the end, add the dill and Apple Cider vinegar if you like and stir thoroughly.

Serve topped with vegan sour cream and dill.