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Asparagus Sweet potato soup


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

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