Vegan Asparagus Leek and Hemp Soup

Vegan Asparagus Leek and Hemp Soup

Servings: 6


  • 1 tbsp. 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 tsp. lemon juice
  • 1 tsp. salt
  • ¼ tsp. pepper
  • For garnish: Hemp Oil and extra Hemp Hearts


  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add leeks and cook for 5-7 minutes, or until softened.
  2. Add garlic and cook one minute, or until fragrant.
  3. 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.
  4. 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.
  5. Ladle soup into bowls and serve immediately. Garnish with a drizzle of Hemp Oil and a sprinkle of Hemp Hearts.

Recipe courtesy of Kara Lydon.