Borscht Energy Soup: The Best Borscht Energy Soup Recipe from Cook'n

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	Borscht Energy Soup

Serves: 6

   1 beet scrubbed & cut into chunks
   1 carrot sliced
   1 cucumber kirby, cut into chunks
   1 green bell pepper seeded & coarsely chopped
   1 lemon peeled, halved, and seeds removed
   1 avocado 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 bragg liquid aminos
   1/8 teaspoon black pepper freshly ground
   2 cups vegetable stock -or- vegetable bouillon
   Alfalfa sprouts for garnish

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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.

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