INGREDIENTS
- 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 (choose based on preference or to keep vegan)
- 2 tsp Hemp Gold Seed Oil
- 1 tsp salsa (optional)
- Salt and pepper to taste
- Water as needed
METHOD
Either blend vegetables with remaining 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.
Add a little water if needed to achieve desired consistency.
