500g Potatoes

500g Leeks

2 Cloves Garlic

3 Bay Leaves

1 Tsp Mixed Herbs

1 Tsp Marjoram

1 Tsp Salt

1 Tsp Pepper

1 Onion

40g Vegan Butter

750ml Vegetable Stock

1 Sprig Parsley

250ml Oat Cream

1 Tbsp Hemp Hearts

2 Tbsp Hemp Seed Oil



  • Chop the Potatoes into 1cm Cubes then add to an extra large saucepan with a good glug of Olive Oil & the Bay Leaves. Cook these for 5 minutes on a medium heat before adding the Onion & Leeks, both roughly chopped.
  • After another 5 minutes, add the Garlic and cook for another few minutes before adding all the remaining ingredients, except for the cream, Hemp & Oil.
  • Once all of the vegetables are softened & the soup smells fragrant, remove from the heat & allow to cool slightly.
  • Use an immersion blender or food processor to blend the Soup until super smooth.
  • Wipe out the pan, then return the soup to it & heat on low. Add the Oat Cream then adjust the Seasoning as required.
  • Spoon the soup into bowls then sprinkle over the Hemp Hearts, drizzle over the Hemp Seed Oil, then finish with a little chopped Parsley.