Borscht energy soup
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Borscht energy soup
  Soups    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26205. Report a problem with this recipe.
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      Title: Borscht energy soup
 Categories: Soups, Vegetarian, Vegan
      Yield: 6 Servings
 
      1 md Beet
           - scrubbed & cut into chunks
      1 md Carrot; sliced
      1 md Kirby cucumber
           - cut into chunks
      1 md 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 tb Bragg Liquid Aminos
    1/8 ts Freshly ground black pepper
      2 c  Vegetable 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.
  




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Recipe ID 26205 (Apr 03, 2005)

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