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Creamy Vegetable Soup

There’s no better meal in winter than soup, especially when it’s homemade. Warming, nourishing and incurring very little washing up, this is a great midweek recipe when it’s chilly outside. Tajda Ferko (aka My Vegan Minimalist) uses our Original Hemp Seed Oil, 85% Hemp Protein and Hemp Seed Hearts to give this soup an extra protein and omega boost.

Serves 5

Ingredients
  • 1 tbsp Good Hemp Original Hemp Seed Oil
  • 1 onion
  • 2 cloves of garlic
  • 1 butternut squash, peeled and cut into cubes
  • 2 large carrots, cut into cubes
  • 1 large potato, peeled and cut into cubes
  • 6 cherry tomatoes
  • 1100 ml vegetable stock
  • 2 tsp harissa paste
  • 1/2 tsp dried thyme
  • 2 tbsp Good Hemp Pure 85% Hemp Protein
  • Salt and black pepper to taste
  • 5 tbsp Good Hemp Seed Hearts

Method

1

Heat the hemp oil in a large pot over medium-high heat. Add roughly chopped garlic and onion and gently fry for 10 minutes.

2

Add butternut squash and carrots. Fry for another 10 minutes then add potato, tomatoes, vegetable stock, harissa paste and thyme. Bring to a boil and simmer until all your vegetables have softened, roughly 20-25 minutes.

3

In the meantime, place your hemp seeds in a dry non-stick pan. Heat on medium heat until slightly golden, stirring occasionally.

4

Once your vegetables have softened, transfer the soup to a blender. Add hemp protein and blend until smooth. Once smooth, add salt and pepper to taste. Serve with toasted hemp seed hearts.