Soup is one of the healthiest meals you can eat. One study at the University of Boston showed that eating cold tomato soup, for example, dramatically increases vitamin C levels and reduces stress. Soup is a particularly good meal when the weather starts to turn cold because it’s easy to store and can be heated up in five minutes, making it a handy option after a long day at work.

Most energy-dense foods are typically high in calories and low in nutrients. Not so with soup. One of the best things about it is its low fat / high nutrient content. Soups are full of vitamins and minerals while low in solid fats, sugars, and processed starches. Eating lots of soup is a great way to stock up on key nutrients without excessive calorie intake.

Another study in the British Journal of Nutrition found that people who eat soup tend to weigh less and have smaller waists than non-soup eaters, meaning eating more soup can reduce the risk of obesity. Surveys carried out between 2003 and 2008 found that soup eaters tended to have better overall eating habits with higher intake of protein, fiber, vitamins and minerals.

The number of soup flavors is endless, so it’s easy to find a combination that tastes great to you. Soup is also a great way to use leftovers. Don’t be put off by complicated cooking instructions! Soup is one of the easiest meals to make once you know how. You can literally use whatever’s in your kitchen, and still make a great soup. Add hemp protein to any soup ramps up its nutrient and protein value.

Hemp Pumpkin Soup

Because soup is such a versatile and nutrient-rich dish, it’s a recipe we’ll be coming back to again, and again, but we’re kicking off with Hemp Pumpkin Soup because autumn has begun and pumpkins are in season. We encourage you to use in-season vegetables to ensure you get the most nutrients from your soup. That doesn’t mean soup is just a hot dish for cold weather. Summer soups, usually cold, are equally rich in nutrients and easy to make. Watch this space for lots of hot and cold soup ideas!


I teaspoon of Coconut Oil
1 Onion, peeled and diced
2 cloves of Garlic, peeled and chopped
½ teaspoon of Cinnamon
½ teaspoon of ground Allspice
2 Sweet Potatoes, peeled and diced
2 large Carrots, peeled and diced
400 grams of Pumpkin, peeled and diced
1 Apple, cored and diced
2 pints of Vegetable Stock
3 tablespoons of Germinated Hemp Seed Protein 


In a large pot, heat the coconut oil, add the onion and garlic and fry until golden brown. Add the cinnamon and allspice, and stir in.

Add the sweet potatoes, carrots, pumpkin and apple, and stir in the hemp protein powder. Add the stock. Cover with a lid, boil and reduce heat. Then simmer for twenty minutes till the vegetables are soft. Turn off the heat and leave it sit for ten minutes. With a blender, blend the mixture till it’s creamy.

Serving Suggestion

Serve warm. Optional to add butter or cream. Sprinkle with sesame or pumpkin seeds.