Perfect for a cold winter night, warming and comforting, we love this broccoli based soup.  We’ve added in hempseeds in place of using cream or dairy to create a sense of creaminess.  Plus, hempseeds are a source of omega 3 fat that supports brain health.

Cream of Broccoli Soup w/ Rutabaga and Hemp

1 bunch of broccoli, chopped in florets and diced stalks
2 rutabagas, chopped roughly
1 yellow onion, chopped roughly
2 cloves garlic, chopped
extra virgin olive oil
4 cups filtered water
4-5 leaves green kale, chopped
1/4 cup hemp seeds
sea salt and pepper to taste

Optional Toppings:
extra virgin olive oil
hemp seeds
green sprouts

Directions:

1. Chop all the veggies.  Use the broccoli stalks too.  We just like to peel off the tough outside layer and then roughly chop the stalk into pieces.
2. Heat a large pot with some extra virgin olive oil.  Add in the onion and garlic for a few minutes.
3. Add in the broccoli florets and stalks along with the rutabaga.
4. Saute for a couple of minutes.
5. Pour the water over top and bring to a boil.
6. Reduce heat and simmer, covered, for 25-30 minutes.
7. Right at the end add in the chopped kale and stir around to wilt.
8. Carefully pour this into the blender, adding the hempseeds.
9. Blend into a creamy smooth mixture.  Add sea salt and pepper to taste.
10. Top with extra virgin olive oil, some more hempseeds and green sprouts if you like!