This creamy spring soup incorporates hemp oil alongside asparagus, spinach and onions. It’s best served with a side of avocado toast topped with hemp seeds.

It’s spring, and the asparagus onslaught has begun. This soup, with the avocado and hemp toast on the side, makes a delightful spring meal. On a hot day, you can also serve this soup chilled, perhaps thinned with a little buttermilk that will add a nice tang.

Asparagus & Hemp Soup Recipe

Serves 4, generously

Ingredients

2 tablespoons hemp oil

2 springs onions, thinly sliced

1 lb.  asparagus, trimmed and cut in 2 inch pieces

1 cup fresh baby spinach, trimmed

¼ cup chopped fresh dill

½ teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

5 cups chicken or vegetable stock

Directions

  1. In a large sauté pan heat the hemp oil.
  2. Add the green onions and asparagus and sauté for 7-9 minutes.
  3. Add the spinach, dill, turmeric and salt and pepper and sauté an additional 3-4 minutes.
  4. Transfer to a soup pot. Add the stock to the vegetables and simmer until the asparagus is tender, about 10 minutes.
  5. Carefully put the soup into the blender and puree till smooth.
  6. Pour the soup into four bowls. Sprinkle with the hemp seeds for garnish. Enjoy!

Avocado Toast with Hemp & Tumeric

Makes 8 pieces of toast

Ingredients

2 medium ripe avocados

1 scallion, chopped

Salt to taste

Pepper to taste

2 teaspoons fresh lemon juice

8 bread slices, lightly toasted

2 teaspoons turmeric

2 tablespoons hemp seeds

Directions

  1. In a small bowl mash the avocados with the scallion, salt, pepper and lemon juice.
  2. Place the bread on your work surface and divide the avocado mixture among the slices, spreading generously on top.
  3. Sprinkle with the turmeric and hemp seeds to garnish. Enjoy!

Laurie Wolf is half of the award-winning edible company, Laurie and MaryJane. Her goal is to provide high-quality, reliable edibles for the cannabis community. 
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