Borscht Energy Soup

1. 1

   In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped.

2. 2

   Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper.

3. 3

   With the machine running, gradually add the vegetable stock and process until smooth.

4. 4

   Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.

5. 5

   Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.

No nutritional information available.

No additional tips available.