Borscht Energy Soup Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 1md Beet
  • - scrubbed & cut into chunks
  • 1md Carrot; sliced
  • 1md Kirby cucumber
  • - cut into chunks
  • 1md Green bell pepper
  • - seeded & coarsely chopped
  • 1 Lemon; peeled,
  • - halved, and seeds removed
  • 1 Ripe avocado; peeled,
  • - stone removed & quartered
  • 1/2c Spinach leaves (packed)
  • 1/2c Alfalfa sprouts (packed)
  • 1/2c Chopped fresh dill
  • 2tb Bragg Liquid Aminos
  • 1/8ts Freshly ground black pepper
  • 2c Vegetable stock; -OR-
  • -Vegetable bouillon
  • Alfalfa sprouts, for garnish

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