2 tablespoons coconut oil
1 medium red onion, diced
1/2 red cabbage, diced
3 medium red beets, diced very small
5 cups marinara sauce
3 cups water
Vegan sour cream (optional)
Fresh dill (optional)
Add the coconut oil into a large pot. Over medium heat, saute the onion for about 3 to 5 minutes, until clear.
Add the diced cabbage and beets to the large pot. Stir again. Continue sauteing for another few minutes.
Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for about 1 hour, until the beets are fork-tender. Cook time will vary greatly depending how small the beets are diced. Make sure to stir every 15 minutes or so, make sure it's not sticking to the bottom of the pot.
Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of sour cream and chopped dill if desired.
Store leftovers in an airtight container, or freeze in a freezer-safe container.