Ingredients
- ½ jap pumpkin, skin removed
- 2 onions, finely sliced
- 3 clove garlic, roughly crushed
- ¼ cup olive oil
- 1l vegetable stock
- ¼ cup white miso
- 2 cups torn kale leaves, no stem
- ½ bunch basil, picked
- ¼ cup almonds
- 1-2 clove garlic
- ½ cup Hemp Foods Australia hemp oil
- 3 tbsp Hemp Foods Australia hemp seeds
- salt to taste
- 1 tin chickpeas, drained and very dry
- 200g Brussel sprouts cup in half
- 2 tbsp vegetable oil
- salt
- pepper
- ½ cup pomegranate seeds(approx. half a pomegranate)
- Hemp food Australia Hemp oil to drizzle
Method
- For the soup, pour the oil into a large saucepan.
- Cut the pumpkin into small pieces and add to the pan with the onion and garlic.
- Season with a little salt and cook over a medium heat for 25 minutes covered with a lid, stirring frequently to sweat and soften the vegetables.
- Once the vegetables begin to soften, add the stock & miso and continue to cook until the pumpkin is very soft, approx. 10 minutes.
- Puree the soup in an up right blender or with a hand held blender. Return to the pot season and set aside until ready to serve.
- Preheat the oven to 190 degree Celcius.
- Separately toss the Brussel Sprouts and chickpeas in the oil and seasoning and bake on a separate trays line with baking paper for 15 minutes or until golden and crispy. The chickpeas may need longer to get crispy.
- Reheat the soup, adjust consistency with a little water if needed, adjust seasoning and serve topped with hemp pesto, roast Brussel sprouts, chickpeas and pomegranate.
- Drizzle with a little hemp oil if desired.
ABOUT TOM WALTON
Tom Walton is a young Bondi chef, restaurant owner and father who's passion for food extends into health and nutrition. Tom's passion is to share his love for good well-sourced food, health and a balanced lifestyle with curated recipes that are not over complicated and focus on seasonal, healthy conscious cooking, eating and living that the whole family can enjoy.
Tom began his Career at the age of 17, honing his skills at Darley’s, the then 2 hatted restaurant in the Blue Mountains. By 21, he was training to represent Australia in an international cookery competition in Helsinki, where he placed 3rd in the world, against 24 countries. Tom went on to join the then 2 hatted, Bistro Moncur working his way up to head chef in his 6-year stint there alongside Damien Pignolet.
Today he is the co-owner of The Bucketlist Bondi, Palm Beach, director of Dux Nutts Muesli and has recently launched Nudefish Poké.
While Tom isn’t a vegan, he eats a plant based diet 90% of the time and he loves to share his strong passion and creativity for plant based eating through his restaurants and more prominently through his social media, recipe creation and recipe writing.