In a large pot heat up the oil with the bay leaf and allspice. Add the ginger, garlic, celery and fennel, stir and fry for 5 minutes over a medium heat stirring often. Add the beets, potatoes, vinegar, most of the stock (you can add the rest later), pepper to taste, stir, cover and simmer for 30 minutes (or until the beetroot is fully cooked).
Remove from the heat and discard the bay leaf and allspice. Add the dill and puree the soup. Top up with more stock if needed, adjust the seasoning as necessary and enjoy!
Adjust the amount of vegetable stock according to preference. Add about 800 ml to start with and top up with more stock/water later, once the soup has been pureed, if needed.
Serve on its own or with a drizzle of coconut milk, yogurt or toasted sunflower/pumpkin seeds.