Borscht

Serves 6 – recipe by Tory Dolben
This recipe is a raw-vegan version of beet soup!

4 beets
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon minced ginger
1 tablespoon minced garlic
6 bay leaves
2 tablespoons apple cider vinegar
1 tablespoon honey
1 cup grapefruit juice
1 c olive oil
2 tablespoons white miso paste
sea salt to taste

Place first three ingredients in food processor and chop
Add remaining ingredients and process until blended
Serve chilled
Garnish with grated carrots, cabbage and chopped parsley

Adapted from Victoria Boutenko’s recipe in The Complete Book of Raw Food.