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Title: Borscht Energy Soup
Categories: Soup Vegetarian Vegan
Yield: 6 Servings

1mdBeet scrubbed & cut into chunks
1mdCarrot; sliced
1mdKirby cucumber cut into chunks
1mdGreen bell pepper seeded & coarsely chopped
1 Lemon; peeled, halved, and seeds removed
1 Ripe avocado; peeled, stone removed & quartered
1/2cSpinach leaves (packed)
1/2cAlfalfa sprouts (packed)
1/2cChopped fresh dill
2tbBragg Liquid Aminos
1/8tsFreshly ground black pepper
2cVegetable stock; -OR- Vegetable bouillon
  Alfalfa sprouts, for garnish

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

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