Borscht Energy Soup Recipe

Serves 6

Ingredients:

  • 1 medium beet, scrubbed and cut into chunks
  • 1 medium carrot, sliced
  • 1 medium kirby cucumber, cut into chunks
  • 1 medium green bell pepper, seeded and coarsely chopped
  • 1 lemon, peeled,, halved and seeds removed
  • 1 ripe avocado, peeled,, stone removed and 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

    • Special Equipment: Food processor

    Instructions:

    1. In food processor, fitted with a metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped.
    2. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper.
    3. With the machine running, gradually add the vegetable stock and process until smooth.
    4. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.
    5. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.