Borscht Energy Soup Recipe

• 1 med Beet scrubbed & cut into chunks
• 1 med Carrot, sliced
• 1 med Kirby cucumber cut into chunks
• 1 med Green bell pepper seeded & coarsely minced
• 1 x Lemon, peeled, halved, and seeds removed
• 1 x Ripe avocado, peeled, stone removed & quartered
• 1/2 c. Spinach leaves (packed)
• 1/2 c. Alfalfa sprouts (packed)
• 1/2 c. Minced fresh dill
• 2 Tbsp. Bragg Liquid Aminos
• 1/8 tsp Freshly grnd black pepper
• 2 c. Vegetable stock, -Or possibly- Vegetable bouillon Alfalfa sprouts, for garnish

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

carrot, cucumber, green bell pepper, lemon, avocado, spinach, alfalfa sprouts, fresh dill, bragg liquid, freshly grnd black pepper, vegetable stock

Taken from cookeatshare.com/recipes/borscht-energy-soup-89152 (may not work)