Borscht Energy Soup

Ingredients

1 beet
1 slice carrot
1 kirby cucumber
1 green bell pepper seeded
1 lemon
1 ripe avocado
16 gr spinach leaves
1/2 alfalfa sprouts
38 gr dill
2 bragg liquid aminos
1 gr black pepper
475 ml vegetable stock

Instructions

-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. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.