Servings: 2 (R VN GF DF SF) Prep Time: 10 mins Cook Time: 10 mins
2 large beets, shredded
100g hulled hemp seeds
1 small onion
1 carrot
1-2 tbsp tamari
1 tbsp fresh thyme
1 cup thick yoghurt, sour cream, buttermilk or avocado – your choice if you want to keep it vegan of not
1 tsp hemp oil
1 tsp salsa (optional)
Salt & pepper to taste
Either blend vegetables with all ingredients to a smooth consistency or place in large pot with extra hemp oil and warm (don’t boil) for five minutes (optional). Traditionally served in Poland at Easter and Christmas, a sprinkling of hulled hemp seeds, sprouts, yoghurt, pepper, dill, sour cream or lemon and raw honey finishes off this soup nicely. As recommended by long-life experts, buttermilk is milk deprived of the oily butter part, the milk sugar that has been mostly turned into lactic acid.
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