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Spicy sweet potato and pak choi soup with hemp seeds
For this recipe I used one of my favourite kitchen gadgets, my Morphy Richards soup maker. It makes my life so much easier! It's great for when you come home late (happens way too often lately) and don't have much time but still want to make sure you eat healthy and tasty food. With the soup maker preparation took under 10 minutes, plus 21min waiting for it to cook it for you. However, if you don't have a soup maker you can also use a large blender.
My protein source in this recipe are hemp seeds. I don't just love the taste but they have a very well-rounded and balanced nutritional profile. 100g contain 32g of protein and they also contain all essential amino acids and are rich in minerals including magnesium, iron, zinc, and potassium. Don't cook them though as heating hemp seeds will destroy the nutritional benefits of the fatty acids, so only add them after cooking your meals.
INGREDIENTS (3 -4 portions):
- 2 large flat mushrooms
- 1 onion
- 1 sweet potato
- 2 pak choi
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp minced garlic
- 2 stock cubes
- Dash of mild chilli
- 750ml of water
- Shelled hemp seeds
Chop up the mushroom and finely chop up an onion and sauté in a soup pan in bit of oil. If you have a soup maker go to the soup maker recipe, if not continue down to the blender soup recipe.
Soup maker recipe:
When the mushrooms and onion are sautéd add them to the soup maker. Peel the sweet potato, cut into cubes, chop up the pak choi and add both to the soup maker as well. Add all other ingredients apart form the shelled hemp seeds and put the lid on. Press the smooth setting and let cook - on mine this takes 21 minutes. Admittedly this overcooks the pak choi a bit but it doesn't impair the taste at all. When serving sprinkle the hemp seeds and a bit of chilli (just because it looks nice, but you can leave it out if your soup is spicy enough) on top. I started off sprinkling them and after the first spoons of soup added quite a lot more as I loved the taste so much. Enjoy!
Blender soup recipe:
Peel the sweet potato, cut into cubes add to the soup pan as well. Add all other ingredients apart from the pak choi and shelled hemp seeds and cook for about 20 minutes. You might have to add a bit more water in the process. Add the pak choi 2 minutes before you finish cooking. Pour into a blender and process. When serving sprinkle the hemp seeds and a bit of chilli (just because it looks nice, but you can leave it out if your soup is spicy enough) on top. I started off sprinkling them and after the first spoons of soup added quite a lot more as I loved the taste so much. Enjoy!
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