Borscht Energy Soup
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
beets
scrubbed, cut into chunks |
*
|
| 1 | medium |
carrots
sliced |
|
| 1 | medium |
cucumbers
cut into chunks |
|
| 1 | medium |
green bell peppers
seeded, coarsely chopped |
|
| 1 | each |
lemon
peeled, halved, seeds removed |
|
| 1 | each |
avocados
ripe, peeled, stone removed, quartered |
|
| ½ | cup |
spinach
leaves packed |
|
| ½ | cup |
alfalfa sprouts
packed |
|
| ½ | cup |
dill weed
fresh, chopped |
*
|
| 2 | tablespoons |
liquid aminos
|
* |
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 2 | cups |
vegetable stock
or bouillon |
|
| 1 | x |
alfalfa sprouts
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
beets
scrubbed, cut into chunks |
*
|
| 1 | medium |
carrots
sliced |
|
| 1 | medium |
cucumbers
cut into chunks |
|
| 1 | medium |
green bell peppers
seeded, coarsely chopped |
|
| 1 | each |
lemon
peeled, halved, seeds removed |
|
| 1 | each |
avocados
ripe, peeled, stone removed, quartered |
|
| 118 | ml |
spinach
leaves packed |
|
| 118 | ml |
alfalfa sprouts
packed |
|
| 118 | ml |
dill weed
fresh, chopped |
*
|
| 3E+1 | ml |
liquid aminos
|
* |
| 0.6 | ml |
black pepper
freshly ground |
|
| 473 | ml |
vegetable stock
or bouillon |
|
| 1 | x |
alfalfa sprouts
for garnish |
*
|
Directions
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.
