Nourishing and hearty – this winter warmer soup you’re going to love 🙂
And the hemp seeds are a wonderful beauty food as they’re rich in omegas and vitamin E which are essential nutrients for healthy skin, hair, and nails.
INGREDIENTS
- 1 tbsp olive oil
- 1 chopped onion
- 4 minced garlic cloves
- 1 tsp minced fresh rosemary
- 3 cups (about 1 lb) squash cut into ½” dice
- 3 cups cooked cannellini beans (or 2 x 15 oz cans drained)
- 4 cups miso broth
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 tsp white wine vinegar
- 5 cups (packed) baby kale
- 3 tbsp divided tahini
- ⅓ cup divided hemp seeds
INSTRUCTIONS
- Warm the oil in a pot over medium heat
- Add the onion, cook until translucent
- Add the garlic/rosemary, and cook 1 min
- Add the squash, beans, broth, sea and pepper
- Bring to the boil, reduce heat and cover
- Simmer 15 mins until squash soft
- Remove the pot from the heat
- Smash some of the squash into the broth to thicken the soup
- Add the vinegar, kale, 1 tbsp tahini, and 2 tbsp hemp
- Cover the pot, let the soup rest 5 mins
- Season to desired taste
- Ladle the soup into serving bowls
- Drizzle with the remaining tahini
- Scatter the remaining hemp seeds on top
