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Add a photoRaciónes: 6
Ingredientes
- 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
Direcciones
- 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.
- Transfer the borscht to a bowl, cover, and chill till chilled, at least 2 hrs.
- 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% |
