Lynne's Potato Leek Soup

2 Tbsp olive oil
2 large leeks, sliced into rounds
4 stalks celery, chopped
1 cup cauliflower, chopped
1 Tbsp Herbamare
2 tsp dried dill
1 tsp dried thyme
2 pounds potatoes, chopped (4 medium)
6 cups water
6 Tbsp hemp hearts (raw shelled hemp seeds)

Pepper can be added to this soup while cooking or after if you are not allergic to it.

Heat a 6 to 8 quart pot over medium heat. Add the oil, then add the leeks and celery; saute' for about 4 to 5 minutes to soften being careful not to bronw. Add add cauliflower, salt and spices and saute' for 5 to 10 more minutes. Add potatoes and water; cover pot and simmer for about 45 minutes.

Add 6 tablespoons hemp seeds just before blending the soup and blend them in. We do this to add more protein to the soup.
Blend the soup with an immersion blender or in a blender to achieve the creamy texture you desire. Add more salt if desired.

Serving Size: 6 servings