Ingredients

1 onion, peeled and chopped

1 tbsp. water

½ lb. potatoes, diced

3-4 medium beets, cooked, peeled and diced

zest of half a lemon

1 tbsp. Lemon juice

dulse or kelp

dill

Preparation

  1. Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. 2. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.

  2. Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.

  3. Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.

  4. Serve or chill until ice cold. Delicious either way.