| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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