Cream of Broccoli Soup w/ Rutabaga and Hemp

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!