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Potato and celeriac cream soup with hemp seeds

Warming, nutrient-rich and full of flavour – this vegan potato and celeriac cream soup with hemp seeds is the perfect comfort dish for any season. The combination of mild potatoes, aromatic celeriac, fine garlic and a hint of nutty organic virgin hemp oil makes this soup not only especially creamy, but also especially healthy. Refined with hemp nut topping, a simple everyday recipe becomes a nutrient-rich treat that fits perfectly into a mindful, plant-based diet. Whether as a light lunch, starter or dinner – this soup is quick to prepare, filling and pleasantly easy to digest. Ingredients: – 300 g organic potatoes – 2 tsp organic virgin sunflower oil – 50 g celery stalk – 1 medium onion – 1 clove of garlic – 500 ml water – 2 tsp organic vegetable stock (according to the pack instructions) – optional: a little vegan cream (e.g. soy cream) As a topping: – organic virgin hemp oil – raw organic hemp nuts Preparation

Wash, peel and dice the potatoes and celeriac. Do the same with the onion and sauté it in a saucepan with our organic virgin sunflower oil.
Add the potato and celeriac cubes and pour in the vegetable stock. Press the garlic clove in using a garlic press, stir everything well and simmer for about 10 minutes (until the potatoes are soft).
Then remove the soup from the heat and blend with an immersion blender until it is nice and creamy and no potato or celeriac cubes can be seen. If you like, you can now add a dash of organic virgin hemp oil to the soup.
After serving, sprinkle a tablespoon of hemp nuts over the soup, which everyone can then stir in themselves.

This potato and celeriac cream soup with hemp seeds shows how easy healthy cooking can be – with just a few high-quality ingredients and that special something from our hemp products.