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)
3 oz Maitake Mushrooms
Smoked 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 and the chopped maitake mushrooms. Sauté them until they are well cooked, then remove them from that pot and reserve them on the side for garnish. In that same pot, return it to medium-low heat and add more 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 maitake piece's, on low heat for about 1 minute.
Garnish the soup with the reserved thinly sliced green onion and smoked salt.
Enjoy!
