Serves: 6
Total Calories: 43
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.
This Borscht Energy Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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