1. Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
3. Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid. Believe me, you don't want this soup splattered all over your kitchen: )
4. Garnish with hemp seeds and pistachios or pepitas.
I love this soup. It is creamy, hearty and has a nice kick to it!
Along with the soup, I made a delicious Kale, Date and Hazelnut Salad. Those three ingredients are pretty much a staple in my diet right now and it makes the perfect salad combination.
Kale, Date, Hazelnut Salad
2 bunches of Kale, torn into bite size pieces, spine removedJuice of 1/2 lemon1/2 tsp sea salt1 tsp agave nectar1/4 tsp red pepper flakes2 tbsp extra-virgin olive oil1/2 shallot, thinly sliced
4 Medjool Dates, chopped1/4 cup of Hazelnuts, chopped
In a bowl, whisk lemon juice, sea salt, agave nectar and red pepper flakes. Add kale and toss well. Let sit 20 minutes. Mix in oil and give the kale mixture a good massage. Add shallots, dates, and hazelnuts. Toss and enjoy!
Me or my, this meal was delish and I can't wait to eat it again tomorrow.