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0 votes | 1130 views
Servings: 6

Ingredients

Cost per serving $1.08 view details
  • 1 med Beet scrubbed & cut into chunks
  • 1 med Carrot, sliced
  • 1 med Kirby cucumber cut into chunks
  • 1 med Green bell pepper seeded & coarsely minced
  • 1 x Lemon, peeled, halved, and seeds removed
  • 1 x Ripe avocado, peeled, stone removed & quartered
  • 1/2 c. Spinach leaves (packed)
  • 1/2 c. Alfalfa sprouts (packed)
  • 1/2 c. Minced fresh dill
  • 2 Tbsp. Bragg Liquid Aminos
  • 1/8 tsp Freshly grnd black pepper
  • 2 c. Vegetable stock, -Or possibly- Vegetable bouillon Alfalfa sprouts, for garnish

Directions

  1. In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon till finely minced. Add in the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add in the vegetable stock and process till smooth.
  2. Transfer the borscht to a bowl, cover, and chill till chilled, at least 2 hrs.
  3. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 145g
Recipe makes 6 servings
Calories 54  
Calories from Fat 31 57%
Total Fat 3.44g 4%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 331mg 14%
Potassium 220mg 6%
Total Carbs 6.09g 2%
Dietary Fiber 2.6g 9%
Sugars 2.39g 2%
Protein 1.06g 2%

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