Sometimes I crave vegetables. Other times, I’m asleep.
Despite it being so disappointingly warm out this winter, it’s still a tradition to have a lavish amount of soup in every corner of the cooler. My friend pointed out how old school I am with cooking. I generally don’t use anything other than knives and a cutting board to prep. I’ve never liked all those fancy tools. I have a vegetable chopper but there’s something soothing about chopping veggies by hand while listening to music. I couldn’t complain if I tried.
The hemp doesn’t taste much different from almond milk but I’m a fan of the health benefits. I mixed some of the hemp milk with honey, blueberries, coconut oil, chia seeds and bee pollen for a snack in the morning and I’ll be lucky if it makes it that far.
I like to separate my vegetables when prepping in bunches of how well-done I want it to be. Carrots and potatoes and celery take the longest, then peppers, then zucchini and mushrooms were last. It helps keep my thoughts organized for the texture I want.
1 red potato
1 celery stick
1/2 red pepper
1/2 orange pepper
3 cremini mushrooms
2 cups vegetable broth
3 cups unsweetened hemp milk
1/2 cup broccoli
1 tsp salt
1 tsp garlic powder
1 tbsp nutritional yeast
1 tbsp fresh dill
2 tbsp coconut oil
Chop all vegetables in 1/4″ cubes.
In a large stock pot, on medium heat, melt the coconut oil. Drop in potato, celery and carrots and season with salt, nutritional yeast and garlic powder. Stir often for 20 minutes or until fully cooked.
Once the carrots are soft, add red, orange and jalapeno peppers to mixture. Simmer uncovered for another 10 minutes.
Once peppers are cooked, add mushrooms, zucchini and broccoli and simmer for 5 minutes.
Add broth, hemp milk and fresh dill.
Leave on the heat for 5 more minutes.
Season more as desired and serve hot.