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.