This healthy soup is extraordinarily adaptable and loaded with medicinal and flavorful spices and herbs.
2 teaspoons of olive oil
1 yellow onion, chopped finely
1 teaspoon minced garlic (about 5 to 6 cloves)
4 quarts vegetable stock
3 cups of prepared butter beans
1/2 teaspoon powdered turmeric
0.5 grams red pepper flakes
¼ teaspoon salt ¼ teaspoon black pepper
2 cups torn dark leafy greens
1 tablespoon lemon juice
1/4 pound hemp seeds
How to prepare:
Warm olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion for five minutes. Add garlic and cook for an additional 30 seconds, stirring regularly. Beans, turmeric, red pepper flakes, salt, and black pepper are combined with vegetable broth and stirred in. Reduce heat to low and simmer for 10 minutes after bringing the mixture to a boil.
Stir in greens and lemon juice after removing from heat. Let the soup rest, covered, for 5 minutes to allow greens to wilt and become soft. Serve heated with hemp seeds on top.