Potato and Hemp Seed Soup
Hearty potatoes, creamy hemp seeds, and fresh dill. This comforting delicious soup is so easy, it’s bound to end up in your regular rotation! 318 calories per serving.
Ingredients
- 4 cups peeled and cubed russet potatoes about 1 ¼ pounds
- 4 cups vegetable broth
- ½ cup hemp seeds *see note below recipe
- ½ cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon malt vinegar
- ½ teaspoon seasoned salt
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- Pinch salt
- ¼ cup roughly chopped fresh dill
Instructions
- Peel and cube the potatoes and place them in a medium pot. Blend all the other ingredients except for dill in a blender until smooth. Pour into the pot with the potatoes. Bring to a boil, reduce to medium and simmer for 20 minutes, stirring occasionally. Potatoes should be easy to pierce with a fork. Tip: Don’t walk away while the soup is coming to a boil. The creamy hemp seed milk will froth up and overflow if left to boil on high unattended.
- While still on the hot burner, roughly mash the potatoes with a potato masher. We’re going for a creamy but still chunky texture; not completely mashed or pureed. Stir it up with a spoon to mix the starchy potatoes and soup liquid well. Stir in the fresh dill.
- Serve garnished with dill and cayenne and/or seasoned salt if desired.
Notes
*Hemp seeds are easy to find in most grocery stores, including Walmart, often in the baking aisle. They are small, soft white seeds with a subtle nutty flavor. When blended with water, they make a quick and rich cream or milk. You may substitute with cashews that have been soaked in water for several hours, or 1 cup of silken tofu. Omit the water if using tofu.