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.
[ed note: Careful with the vegetable stock or bouillon; most commercial preparations are starchy. Also, a dollop of IMO sour cream substitute, or actual sour cream, if tolerated, can add much to this soup, which can be served hot or cold.]
Serve the soup in individual bowls, garnishing each one with alfalfa

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias