Borscht Energy Soup

• 1 medium beets scrubbed, cut into chunks
• 1 medium carrots sliced
• 1 medium cucumbers cut into chunks
• 1 medium green bell peppers seeded, coarsely chopped
• 1 each lemon peeled, halved, seeds removed
• 1 each avocados ripe, peeled, stone removed, quartered
• 1/2 cup spinach leaves packed
• 1/2 cup alfalfa sprouts packed
• 1/2 cup dill weed fresh, chopped
• 2 tablespoons liquid aminos
• 18 teaspoon black pepper freshly ground
• 2 cups vegetable stock or bouillon
• 1 x alfalfa sprouts for garnish

1. In a food processor fitted with the 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.

beets scrubbed, carrots, cucumbers, green bell peppers, lemon, avocados, alfalfa sprouts, dill weed fresh, liquid aminos, black pepper, vegetable stock, alfalfa sprouts

Taken from recipeland.com/recipe/v/borscht-energy-soup-5683 (may not work)