|2||large beets, shredded|
|100g||hulled hemp seeds|
|1 tbsp||fresh thyme|
|1 cup||thick yoghurt, sour cream, buttermilk or avocado – your choice if you want to keep it vegan of not|
|2 tsp||hemp oil|
|1 tsp||salsa (optional) Salt & pepper to taste|
|water as needed|
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.