Broccoli, hemp & sweet potato soup
Serves 2
Calories: 130 cal/serving
This tastes as creamy as if you’ve added a ton of cream. It's all down to the hemp seeds, which are a valuable source of protein, healthy fats and essential vitamins and minerals.
Ingredients
1 small red onion, chopped
1 tbsp olive oil
150g sweet potato, chopped
70g broccoli florets
30g hulled hemp seeds
½ tsp turmeric
½ tsp coriander
300ml water
salt and pepper, to taste
chopped fresh herbs (parsley, basil, thyme)
ricotta or yoghurt to serve
Method
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On medium/low heat, into a saucepan, add the oil and onion. Put the lid on and gently cook for about 3-5 minutes until the onion is soft
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Add broccoli, sweet potato, hemp seeds, coriander and turmeric to the pot, and the water (enough to cover the vegetables).
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Put the lid back on, turn the heat up to high, and bring to the boil. Once boiling, turn the heat down to low and continue to simmer until the potato is soft, about 10 minutes.
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Turn off the heat, and using a stick blender, blend into a creamy soup, adding more hot water until you get the consistency you like.
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Check the seasoning, and stir through the chopped herbs.
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Serve dotted with ricotta or yoghurt, and a few extra fresh herbs.