Borscht energy soup
- Course: Various soups and stews
- Cuisine: Russian
- Dietary: Various vegetarian
- Yield:
Borscht energy soup ingredients
- 1 med Beets
- - scrubbed & cut into chunks
- 1 med Carrots, sliced
- 1 med Kirby cucumber
- - cut into chunks
- 1 med Green bell pepper
- -seeded, coarsely chopped
- 1 Lemon, peeled
- - halved, and seeds removed
- 1 Ripe avocado, peeled
- - stone removed & quartered
- 1⁄2 c Spinach leaves (packed)
- 1⁄2 c Alfalfa sprouts (packed)
- 1⁄2 c Chopped fresh dill
- 2 T Bragg Liquid Aminos
- 1⁄8 t Freshly ground black pepper
- 2 c Vegetable stock, -OR-
- -Vegetable bouillon
- Alfalfa sprouts, for garnish
Cooking Borscht energy soup
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.
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