A creamy vegetable soup built on hemp seed milk, which brings mild nuttiness and body to the broth. The milk cooks down with aromatics and earthy roots to become a warming weeknight dinner that needs nothing but a loaf of bread.

Serves 2. 35 minutes, 15 at the stove.

About 1100 calories a serving, 76 g protein, 84 g carbohydrate, 51 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 3 medium carrots and 2 stalks of celery into 1/2-inch pieces. Dice 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a large pot over medium heat and cook the onion, carrots, and celery until softened, about 6 minutes, stirring often.6 min
2. Stir in the garlic and cook for 1 minute until fragrant. Pour in 1 quart hemp seed milk and add 1 teaspoon salt and 1/2 teaspoon pepper.
3. Bring to a simmer over medium-high heat, then lower to medium and cook uncovered for 15 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced slightly.15 min
4. Stir in 1 tablespoon butter and taste for seasoning, adding more salt or pepper if needed. Ladle into bowls and serve hot.

Note Swap the root vegetables for whatever is on hand, such as parsnips, beets, or turnips, or add leafy greens at the end. Leftovers keep for three days, refrigerated in a covered container. Serve with crusty bread for soaking up the broth, or stir in pasta or rice to make it heartier.