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  Recipe Home » Soups » Borscht Energy Soup
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  Borscht Energy Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 348
Ingredients:
1 medium Beet scrubbed & cut into chunks
1 medium Carrot, sliced
1 medium Kirby cucumber cut into chunks
1 medium Green bell pepper seeded & coarsely chopped
1 Lemon, peeled, halved, and seeds removed
1 Ripe avocado, peeled, stone removed & quartered
1/2 cup Spinach leaves (packed)
1/2 cup Alfalfa sprouts (packed)
1/2 cup Chopped fresh dill
2 tbsp Bragg Liquid Aminos
1/8 tsp Freshly ground black pepper
2 cup Vegetable stock, -OR- Vegetable bouillon
Alfalfa sprouts, for garnish
Instructions:
In a food processor fitted with the metal blade, pulse the beet,
carrot, cucumber, bell pepper, and lemon until finely chopped. Add
the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and
pepper. With the machine running, gradually add the vegetable stock
and process until smooth. Transfer the borscht to a bowl, cover, and
refrigerate until chilled, at least 2 hours.

Serve the soup in individual bowls, garnishing each one with alfalfa
sprouts.

Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
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