Heat the olive oil in a large pot over medium high heat, add the onion, stirring occasionally, letting the onions get translucent golden (approx 5 mins)
While the onions are cooking, rough chop the garlic, whole celery (including leaves) and potatoes. When the onions are translucent golden, add the garlic and stir 1-2 minutes, being careful not to overcook them. Add the chopped celery, potatoes, broth, bay leaf, salt, pepper, and cayenne pepper. Add water until it just covers the veggies. Put a lid on it and bring to a boil, turn heat down and simmer gently until potatoes are soft, (about 10 minutes) Stir through Nourish Hemp Protein Powder
Turn off the heat and remove the bay leaves. Then add the parsley and any other herbs.
Use an immersion blender to blend until smooth, being careful not to splatter yourself (it's very hot). If you use a traditional blender, wait for it to cool a little and blend in batches. Warning: if it's too hot, the heat will cause air in the blender to expand and blow the lid off.
If you plan on eating the soup later you can put it in container and refrigerate until your ready.
Heat gently (overcooking with ruin the colour) and stir through the cream, yogurt or nut cream.
Put it into bowls and sprinkle with Balance hemp seed + Wattleseed (or Thrive hemp seed)