Instead, Grosz and Kirsch created a vegetable soup (onion, carrot, potato, celery root, green peas, leek, cashews, and fresh spinach) that utilized hemp seeds two ways: ground seeds in the soup base, and whole toasted seeds as a garnish. To bump up the hemp flavor, they also added hemp oil (which comes from the seeds).
In a medium-size pot, heat water, ground hemp seeds, carrot, potato, celery root, cumin, bay leaf, onion, garlic, black pepper, turmeric, and two tablespoons of olive oil. Bring to a gentle boil, reduce heat to low, and simmer for 20 minutes or until vegetables are tender.
