Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry) over medium heat for 5-7 minutes, stirring frequently.
Add the vegetable soup and coconut milk, and bring to boil over medium heat.
Simmer for 15 minutes over low heat, then add the Brussels sprouts and cauliflower and simmer for 5 more minutes (to preserve most of their nutrients).
Transfer into the blender, together with the lime juice, hemp hearts and chopped parsley, and process to obtain a creamy liquid.
Season with salt and pepper, divide into serving bowls, garnish with toasted pine nuts and serve warm.