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1 1/2 cups chopped Onion
1 Head Cauliflower, chopped (about 6 cups)
2 Tbsp chopped Scallions
3 Tbsp Olive Oil
3 cups chopped peeled Beets (about 3 Beets)
6 cups Chicken Broth
Sea Salt
Heat oil in medium pot over medium-high heat, add onion, and sauté 4 minutes until just translucent. Stir in cauliflower, beets, and 1 teaspoon sea salt. Add broth; bring to boil. Reduce heat and simmer 20 minutes, until beets and cauliflower are tender. Remove from heat; stir in dill, saving a teaspoon for garnish. Let soup cool 10 minutes, then purée in batches in blender or with immersion blender until smooth, adding a little water if necessary to thin.
Return soup to pot, and bring to simmer. Season with sea salt and garnish with a drizzle sour cream and scallions or chives before serving.
