Chunky Chilled Beet Borscht

• 1 tablespoon coconut oil (I prefer to use this for all heated applications)
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 celery stalks, sliced
• 2 carrots, sliced into circles
• 15 - 20 baby red potatoes, halved or quartered as you prefer
• 4 medium-to-large sized beets, peeled and cut into 1/2 inch chunks
• 6 cups vegetable broth
• 1 1/2 cups cooked chickpeas
• juice of half a lemon
• 1/4 cup fresh dill, minced
• salt and pepper

1. Heat the oil in a large soup pot over medium heat. Add the onions with a pinch of salt and saute for about 5 minutes, till slightly browned and translucent. Turn the heat down to medium low and add the garlic; cook 30 seconds.
2. Now, add the celery, carrots, and potatoes. Stir them around and cook for about 2 minutes. Then, add the beets along with the vegetable broth. If all the vegetables are not submerged, add a bit more broth.
3. Turn the heat up to high and bring the soup to a boil. Once boiling, cover the soup, but leave the lid slightly ajar so that steam can escape. Turn the heat down to medium low and simmer for about 35 minutes, or until all the vegetables are tender.
4. Add the cooked chickpeas, lemon juice, and dill. Stir into the soup. Taste for seasoning, adding lots of black pepper and however much salt you think the soup needs.
5. Turn off the heat, and let the soup completely cool at room temperature. Transfer the soup to the fridge to chill for a few hours. Once it's nice and cold, serve!

coconut oil, yellow onion, garlic, celery stalks, carrots, red potatoes, beets, vegetable broth, chickpeas, lemon, fresh dill, salt

Taken from food52.com/recipes/30365-chunky-chilled-beet-borscht (may not work)