by
Paul
Benhaim
Sauté onion in oil. Add carrot then everything else except hemp
miso. Add water, cook until soft. Add miso and serve.
Cream
of
Spinach
Soup
RVGNS
400g spinach, chopped
1/2 avocado
50g hulled hemp seeds
50g onion
50g celery
Sprig parsley
Options: 1 tbsp kelp, 50g green pepper
Blend and serve garnished with parsley
Asparagus
Soup
RVGNS
400g asparagus
1 tbsp dulse or kelp or 1 stalk celery
1 tbsp parsley
Small piece of oregano to taste
Small piece of thyme to taste