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

Description / Directions

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

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

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

Serve or chill until ice cold. Delicious either way.