Quick vegetable stock
1 onion, diced
1 carrot, peeled, diced
1 celery, diced
half tsp. Dill seed andor few pieces of whole allspice
bay leaf
quarter cup lentils
beet greens roughy chopped
canola oil
1 teaspoon salt

Remainder of the soup
3 large beets (1 and half lbs. Peeled and cut into cubes)
1 medium turnip, peeled and cubed
1 onion, finely diced
1 leek, washed and thinly chopped
2 tbsp. Canola oil or butter
salt and pepper
lemon juice or cider vinegar
a few spoonfuls of plain yogurt or sour cream
quarter of a cucumber, peeled and diced
tarragon leaves, sniped or cut into small pieces

Heat oil in a medium sized saucepan (large enough to hold 10 cups water). Add in onion, carrot, celery, and any other vegetables trimmings you have around. Cook for about 10 minutes until golden brown or lightly caramelized.

Add in the spices, lentils, greens, 8 cups of water and 1 teaspoon salt. Bring to a boil and simmer for about 30 minutes. Strain and use for soup.

In a medium sized soup pot, cook the onions and leeks in the oil until soft, 5-10 minutes. Add the beets, turnip some salt and cook for another 5 minutes or so. Add the strained stock (about 6 cups or so), just enough to cover the vegetables, and simmer until the beets and turnips are tender, about 15 minutes. Check the seasoning with salt and pepper. Once tender place the mixture in the blender and puree very well until smooth. Do this for the whole soup.

Taste the soup and add a touch of lemon juice or cider vinegar if needed to heighten the flavours. Ladle the soup into the bowls and place a spoonful of yogurt or sour cream in the centre of each bowl. Garnish with the diced cucumber and some snipped tarragon.