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Hemp seed oil, potato and leek soup

Hemp seed oil, potato and leek soup, warms the heart and the belly. A quick and easy winter recipe

that will leave smiles on faces around the dinner table.

Ingredients/cooking and prep time 30 mins
  • 3-4 brushed potatoes
  • 2 large leeks
  • 1 brown onion
  • 3 cloves of fresh garlic
  • 1 litre of vegetable stock
  • 1 stick of celery
  • 2-3 small rashers of bacon
  • 1 teaspoon of Himalayan pink slat
  • 1 teaspoon of cracked pepper
  • 1 teaspoon coconut oil
  • Hemp seed oil 4 tablespoons
  • Goats milk/coconut probiotic yoghurt
Directions (vegan recipe can be used without bacon or goats yoghurt)
  1. Chop potatoes, celery and onion into medium/small sized chunks, then add into large cooking pot.
  2. Add garlic cloves, salt and pepper and vegetable stock to cooking pot.
  3. Dice bacon into small pieces and add to a seperate frying pan.
  4. Using only the white section of the leeks, dice into pieces and add to frying pan with bacon and coconut oil.
  5. Fry leek and bacon until leek is wilted and soft, then remove and add to cooking pot with all ingredients.
  6. Bring cooking pot to boil and simmer for 20 minutes or until potato has softened (check with a fork or sharp knife).
  7. Let soup cool and place in food processor or use stick mixer to process to desired consistency.
  8. Once processed stir through hemp seed oil.
  9. Serve and garnish with hemp hearts and a dollop of desired yoghurt.

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