Step 1

In a large pot heat 2 tablespoons of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.

Step 2

After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.

Step 3

Add cabbage and beans and simmer for 10-15 minutes until everything is soft.

Step 4

Season with sea salt and black pepper and stir in 2 tablespoons of apple cider vinegar.

Step 5

Serve with plenty of chopped fresh dill, extra apple cider vinegar, and a dollop of vegan sour cream or coconut yogurt.

Step 6

Enjoy!