Creamy Hemp & Roast Veggie Soup

Serves 4

Time 45 minutes

Ingredients

½ butternut pumpkin

2 small sweet potatoes, scrubbed

1 head cauliflower

2 tbsp extra virgin olive oil

1 tsp salt flakes

2 tsp cumin seeds

1 tsp coriander seeds

1 small brown onion, peeled & diced

2 cloves garlic, peeled & chopped

500ml chicken stock 

¼ cup hemp seeds

Fresh parsley, to serve

Method

Preheat the oven to 180°C.

Cut the pumpkin into large chunks, cutting off the skin & removing the seeds. Cut the cauliflower into large florets. 

Place the veggies on a baking tray and drizzle with 1 tbsp of the oil and scatter with the salt, cumin and coriander seeds. Roast for 30 minutes or until slightly golden.

Heat the remaining tbsp of oil in a large pot and sauté the onion for a few minutes until translucent, taking care not to brown. Add the garlic and sauté for a minute more. 

Add the roasted veg and stock, bring to a simmer and cook for a few minutes. Add the hemp, stir and then blend until smooth. Add water as required to achieve desired consistency. 

Spoon into bowls and serve topped with fresh parsley.