A few weeks ago it was super cold and rainy. We had spent most of the day on the couch, and needed something warm and nutritious for lunch. I used to make a baked potato soup in pre-diet-change days, that had over a pound of bacon, and 3 different cans of condensed soup in it. Yeah, it was good (then), but it, obviously, wouldn’t work now.
I think this soup achieves the essence of Baked Potato Soup, minus the…everything else. Bonus points? My omni friend at work 1 – said it looked good and 2 – ate some of it, and liked it. Major bonus points.
The key to making this soup creamy without the cream is hemp seeds. These little kernels of joy are made out of pure nutrients, but blend up beautifully into a nice thick creamy sauce. If you don’t already eat hemp seeds regularly, you should totally add them to their diet. Below are some awesome reasons why, which came from this website:
Hemp seeds are nutrient-powerhouses containing:
- All 20 amino acids, including the 9 essential amino acids (EAAs) our bodies cannot produce.
- A high protein percentage of the simple proteins that strengthen immunity and fend off toxins.Eating hemp seeds in any form could aid, if not heal, people suffering from immune deficiency diseases. This conclusion is supported by the fact that hemp seed has been used to treat nutritional deficiencies brought on by tuberculosis, a severe nutrition blocking disease that causes the body to waste away.
- Nature’s highest botanical source of essential fatty acid, with more essential fatty acid than flax or any other nut or seed oil.
- A perfect 3:1 ratio of Omega-6 Linoleic Acid and Omega-3 Linolenic Acid – for cardiovascular health and general strengthening of the immune system.
- A superior vegetarian source of protein considered easily digestible.
- A rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria.
- The richest known source of polyunsaturated essential fatty acids.
They sound pretty freaking amazing, don’t they? (I actually learned some things from that list!) Go Hemp seeds! And, in case you were worried (or curious), no, you can’t get high off of hemp seeds. We buy ours in a large bag at Costco, but any health food store should carry them!
Alright, so now that we’re ready to eat some (Hemp Seed Super Hero) baked potato soup…let’s get to the recipe.
- 1 small onion, peeled and quartered
- 3 cloves of garlic, peeled
- 3 medium potatoes, diced into small cubes
- A bit of olive oil mixed with salt, pepper and crushed rosemary (to taste) (optional)
- 1 cup vegetable broth (or, 1 cup water + 1 tsp salt)
- 1 cup rice milk
- ½ cup hemp seeds
- 1 large dash of crushed rosemary
- ½ teaspoon of salt
- black pepper to taste
- 2 tablespoons nutritional yeast
- Green Onions - Optional
- Preheat the oven to 350 degrees
- Add the quartered onion, peeled garlic and diced potatoes to a rimmed baking sheet. Brush with olive oil/salt/pepper/rosemary (optional)
- Bake for about 30 - 35 minutes, until the potatoes are soft, and the onion and garlic are browned. Watch at the end as it goes from 'done' to 'burnt' quickly.
- Add the vegetable broth, rice milk, hemp seeds, rosemary, salt, pepper and nutritional yeast to your blender, but don't blend yet
- When the potatoes, onions and garlic are done, add the onion and garlic to the blender with the liquid mix (but not the potatoes)
- Blend on high speed until completely smooth (be careful - it's hot)
- Add the blended mix and the potatoes to a large sauce pot and stir well until hot throughout.
- Taste and adjust seasonings if needed
- Stir in green onion, or serve to each persons liking in the bowl.
- Serve warm, store any leftovers in an air tight container in the fridge once cooled completely.
It’s totally soup recipe around here! I’d love to hear what kind of soup you’re making!
I featured this recipe in a recipe roundup! Click here to find other awesome recipes!