Whole Food, Plant-Based Recipe Borscht Soup

Ingredients

• 6 beets, scrubbed, diced
  

• 2 cups beet greens, kale, celery leaves diced
  
• 6 leaves red cabbage, diced
  
• 1 delicata squash, diced
  
• 1 cup adzuki beans, raw
  
• 2 celery stalks, diced
  
• 2 carrots, diced
  
• 1 onion, diced
  
• 3 garlic cloves, crushed and minced
  
• 1 cup fresh dill, minced

Instructions

1. In an instant pot or other pressure cooker, or pot on top of the stove, add all the ingredients except the dill. Pressure cook for 10 minutes, or stove top cook for about 30 minutes, or until the beans, beets and squash are tender. Naturally release the the pressure cooker’s pressure.
2. Stir in the fresh dill, and serve warm.