Borcht Energy Soup

Ingredients

 * 1 medium beet, scrubbed and cut into chunks
 * 1 medium carrot, sliced
 * 1 medium cucumber, cut into chunks
 * 1 medium green bell pepper - seeded and coarsely chopped
 * 1 lemon, peeled, halved, and seeds removed
 * 1 ripe avocado, peeled, stone removed and quartered
 * ½ cup spinach leaves (packed)
 * ½ cup alfalfa sprouts (packed)
 * ½ cup chopped fresh dill
 * ⅛ tsp freshly ground black pepper
 * 2 cups vegetable stock or 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 until finely chopped.
 * 2) Add the avocado, spinach, alfalfa sprouts, dill and pepper.
 * 3) With the machine running, gradually add the vegetable stock and process until smooth.
 * 4) Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.
 * 5) Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.