Vegan

(4 Servings)

 1 bunch (6-7) Green Onions

3 tbsp Coconut Oil

6 Garlic Cloves

1 medium Russet Potato, peeled, medium dice

1 tsp Thyme leaves (dried or fresh)

½ cup Red Wine
3 (14.5 oz) cans Diced Tomatoes (about 5 cups if using fresh)

3 cups Vegetable Stock or Water
2/3 cup Raw Shelled Hemp Seeds

1 Tbsp Oregano (fresh)

1 oz Maitake BBQ Mushroom Jerky or 1 ½ tbsp Maitake BBQ Chef Seasoning

Salt/Fresh Ground Black Pepper

 

Directions:

Thinly slice the green onion and reserve the green part for later. Rough chop the garlic cloves.

In a large pot, on medium-low heat, add the coconut oil, the white part of the green onion and the chopped garlic. Lightly sweat them for about 2 minutes. Add the cubed potatoes, 1 tsp of salt, 2 pinches of black pepper and the thyme leaves. Sauté the potatoes for about 1 minute. Turn the heat to low and add the red wine and reduce by half, about 2 minutes.

Add the tomatoes, vegetable stock and hemp seeds on medium heat. Bring to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes, stirring occasionally.

Pour the soup into a blender with the fresh oregano, 1 tbsp of salt and 1 pinch of black pepper. Blend on low speed, gradually increasing the speed to high. Blend for about 1-2 minutes until the soup is smooth.

Return the soup to the pot and stir in the BBQ jerky pieces or the BBQ Chef Seasoning, on low heat for about 1 minute.

Garnish the soup with the reserved thinly sliced green onion. Enjoy!