This is 'souper' tasty, creamy, velvety, earthy bowl of beety goodness - a unique soup with a unique color, the veritable pièce de résistance for beet lovers everywhere. Plus, you get to experience the awesomeness of the entire beet - root and greens combined!
First, begin by boiling the beets for about 60 - 75 minutes in a couple quarts of salted water with the coriander seeds and bay leaf, until a fork can easily be poked into the beets. Once they're all tender, set the beets out to cool, then wash the outer layer of skin off, and add to a blender.
Meanwhile, in a large soup pot over medium heat, use 3 tablespoons of olive oil to sauté the onion, shallot, garlic and ginger for 5 - 7 minutes, until golden brown. Add this to the blender with the boiled beets.
Blend the beets and sautéed vegetables with half a box (2 cups) vegetable stock and the red wine vinegar, until smooth. Then, add the blended beets back to the large soup pot, along with the remaining 2 cups of vegetable broth, and reheat it until it's nice and hot, and season with more salt and nutritional yeast (optional).Alternative: for a chunkier borscht, leave about a third of the beets from the blender, and roughly chop them, then add the chunks to the soup pot with the blended beets.
For the avocado yogurt, blend together the coconut yogurt with avocado, lemon juice, salt.
Serve by ladling the borscht over finely shredded beet greens (washed and de-stemmed first), and then topped with the avocado yogurt, avocado slices, and fresh dill.Alternative: you can also steam the beet greens and eat them with the borscht that way, too. Only eat the greens if you can be sure they're organic and pesticide free.