1) Place small amount of oil in soup pot. Add onion and place over medium heat. When onion begins to sizzle, add pinch of salt and saute for 2 to 3 minutes. Stir in potatoes and cabbage, add pinch of salt, and saute for 1 to 2 minutes. Stir in beets and saute until just shiny with oil.
Add water, cover, and bring to a boil. Reduce heat to low and cook until beets are soft, about 25 minutes. Stir in hempseed. Transfer to food
processor and puree until smooth. Return to soup pot and place over low heat. Season to taste with salt and simmer for 5 to 7 minutes.
2) While soup cooks, prepare tofu sour cream by combining tofu, rice syrup, vinegar, and salt to taste in food processor and puree until creamy. Transfer to small bowl, cover, and chill thoroughly.
3) To serve, spoon soup into individual bowls, place a dollop of tofu sour cream in center, and sprinkle with parsley.
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