Borscht Energy Soup
Ingredients| 1 medium beet scrubbed & cut into chunks |
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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
Servings: 6
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