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Borscht Energy Soup

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Description: Calls for Bragg liquid aminos, alfalfa sprouts, and vegetable stock. Makes six servings, at Recipe Source.
Announcement: RecipeSource: Borscht Energy Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: BORSCHT ENERGY SOUP Categories: Soups, Vegetarian, Vegetables 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. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias -----
Size: 1360 chars

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