A West African inspired vegetable soup that is steaming with flavor! The texture of the okra, the density of the squash, and the nutritious variety of vegetables make a perfect combination!

Ingredients

• 1 small kabocha squash

• 1 chayote squash

• 12 oz okra

• 4 oz watercress

• 8 oz kale

• 7 twigs fresh thyme

• 3 green onions

• 1 red bell pepper

• 2 plum tomatoes

• 1 jalapeno pepper

• 1/4 tsp dried basil

• 1/4 tsp sesame oil

• 1 tsp sea salt

• 2 tbsp hemp seeds

• 1 cup spring water

Instructions

1. Chop and slice the watercress, kale, thyme, onions, bell pepper, and tomatoes and toss into a soup pot with the basil, sesame oil, and sea salt.

2. Blend 1 cup water and hemp seeds in a blender. Pour into soup pot and add more water to cover vegetables. Bring soup pot to boil and then turn down to medium and simmer.

3. While the vegetables are simmering, chop the kabocha and chayote squash into 1/2 inch pieces. Once vegetables are softened, add in the squash and okra and pour in more water to cover squash. Bring pot to boil again and boil for 2 minutes. Turn down to medium and simmer for 45 minutes or until squash is soft. Salt to taste.

Time

• 1 hour and 30 minutes