Beetroot and Dill Soup

A couple of winters ago, in London, my friend Lesley suggested I made a Beetroot and Dill Soup. I made a test in her marvelous kitchen and this is the recipe of the soup we ate...
I make it, nostalgically, every time I see fresh beetroots and a fresh bunch of dill available.
It is delicious served hot or cold...

Be Truth Soup:

4 fresh beetroots peeled and chopped coarsely
2 tablespoons extra virgin olive oil
1 onion peeled and quartered
1 clove garlic chopped
1 celery stick chopped in 6
1 bay leaf
1 teaspoon oregano
1 tablespoon Marigold Bouillon {or hot fresh veggie stock}
Salt and freshly ground pepper to taste
2 tablespoons tamari sauce
2 tablespoons balsamic vinegar
1/2 cup of chopped fresh dill

Stir fry the onions, garlic and the olive oil for a minute or so and then add the beetroot, the celery, oregano and bay leaf. Add water{or vegetable stock instead of water}to cover the solids plus one extra cup and let it boil. Add the bouillon, if you are using it. Turn the heat down and let it cook with the lid on until the beet is soft. Add the other ingredients except the dill. Blitz till all is very smooth. Adjust the seasoning and add the dill. Serve it hot or cold.

About Beetroot and Fresh Dill...
It is supposed to freshen up your stomach and helps out nourishing your blood, good in cases of anaemia. It is rich in glutamine and antioxidants and it helps you increase the number of white blood cells. It is known to help detoxify your liver.
Dill is a warm herb that helps digestion and regulates ones appetite. It is rich in calcium, iron, magnesium and high in fibre.