top of page
Whole Health Dietitian
Ingredients:
2 tablespoons sesame oil
6 cups diced asparagus spears
2 cups diced onions
2 cups diced celery
4 cups organic vegetable broth
2 15-ounce cans white or cannellini beans, drained
1 cup diced cooked sweet potatoes
5 tablespoons chopped fresh parsley
2 teaspoons sea salt
1/3 cup hemp seeds
Directions: Heat the oil in a deep, heavy bottomed skillet over medium heat and When hot, cook the asparagus, onions, and celery, stirring often for about 5 minutes, until lightly browned. Add the broth, beans, sweet potatoes, parsley, and salt. Bring to a boil and then reduce the heat and simmer for about 30 minutes until the potatoes are tender. Sprinkle a tablespoon of hemp seeds on top of each serving and serve hot. Serves 6
bottom of page