Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 leeks, trimmed, washed, and sliced
  • 1 small clove garlic, minced
  • 3 cups vegetable stock
  • 1 lb. asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces garlic hummus
  • ¼ cup Manitoba Harvest Hemp Hearts
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • For garnish: Manitoba Harvest Hemp Oil and extra Hemp Hearts

Instruction

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add leeks and cook for 5-7 minutes, or until softened.
  • Add garlic and cook one minute, or until fragrant.
  • Add vegetable stock and asparagus and stir. Bring to a boil and then cover pot and let simmer for 5-6 minutes, or until asparagus is tender.
  • Remove pot from heat. Stir in hummus and Hemp Hearts. Using an immersion blender, blend soup until smooth and creamy. Stir in lemon juice, salt and pepper.
  • Ladle soup into bowls and serve immediately. Garnish with a drizzle of Hemp Oil and a sprinkle of Hemp Hearts.