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.