~Gluten free and Vegan ~
A classic French soup invented at the beginning of the 20th Century with flavorful alliums, potatoes, and cream as fundamental ingredients. Use a combination of spring garlic greens and baby bulbs, leeks, and/or spring onions for fresh and zingy tones. However, regular green onions, garlic and/or leeks from the grocery store can be substituted.
WHY EAT HEMP?
Hempseed based foods are:
~ omega fat rich
~ 100% complete protein
~ endocannabinoid system activating
~ CBD/THC free
~ an anti-inflammatory healing ingredient
~ supportive of regenerative agriculture &
sustainable food systems
Hemp seed derived ingredients are a 100% complete plant protein source.
HEMP CREAM VICHYSSOISE
gluten free + vegan
approx. 2 qts soup
Ingredients
3T Vegan butter
4 Spring onions, chopped
2 Spring baby Garlic bulbs, minced
2 Lg Yukon gold potatoes, peeled + cubed
5c Vegetable broth
Himalayan salt
Fresh cracked pepper
GARNISH:
Cashew hempseed cream
Fresh chives
Process
Slowly cook first 3 ingredients in medium sized soup pot on low heat, being careful not to brown butter. It is ok to add some stems and greens. Stir occasionally for 10 minutes.
Add Broth and Potatoes
Adjust heat to medium and bring broth to a boil. Then, lower heat and maintain a simmer. Let simmer for 30 minutes.
Turn off heat
Carefully puree soup with an immersion blender, watching out for splattering. OR puree in batches with regular blender. Cover blender with towel and hold down lid when blending, to avoid hot splatters. Return soup mixture to pot, if using blender.
Stir in cream. Add salt + pepper to taste.
Turn off heat
Serve in bowls with a fresh chives and hempseed cream garnish
DISCLAIMER: Please credit, tag and share using @herban.kitchen or Sarah Gordon. Copyright 2023. Commercial use of recipe is restricted without permission.