Borscht Energy Soup
Ingredients
1 medium beet
1 medium carrot sliced cut into chunks, seeded and coarsely chopped, halved and seeds removed, stone removed and quartered
1/2 C. alfalfa sprouts (packed)
2 Tbsp. Bragg liquid aminos
2 C. vegetable stock or alfalfa sprouts, for garnish scrubbed and cut into chunks
1 medium kirby cucumber
1 medium green bell pepper
1 lemon peeled,
1 ripe avocado peeled,
1/2 C. spinach leaves (packed)
1/2 C. chopped fresh dill
1/8 tsp. freshly ground black pepper
vegetable bouillon
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)