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
- 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
Heat the hemp oil in a large pot over medium-high heat. Add roughly chopped garlic and onion and gently fry for 10 minutes.
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.
In the meantime, place your hemp seeds in a dry non-stick pan. Heat on medium heat until slightly golden, stirring occasionally.
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.