Peel and cut the onions, carrots, and grate the beets once peeled.
Heat 1 tablespoon of grapeseed oil in a large pot over medium-high heat. Add crushed garlic and onion; cook and stir until the onion has softened and turned translucent. Continue to add carrots, grated beets, and a pinch of salt. Cook until they have softened.
In the meantime, bring the vegetable stock to a boil. Once boiled, add the softened veggies along with the shredded cabbage.
Let simmer 15-25 minutes. Season to taste with salt and pepper and squeeze in the lemon juice. Then, puree using a food processor.