Sunflower Soup

Name: Sunflower Soup
Ingredients: 1/4 cup sunflower seeds, soaked overnight; 4 ears of corn; 2 summer squash (yellow squash, zucchini or one of each), roughly chopped; 4-5 red potatoes, roughly chopped-- about 1.5 cups (or equivalent amount white/yellow potatoes); 1 green or other bell pepper, roughly chopped; 1/2 onion, roughly chopped; 2-3 tbsp melted butter or oil; 3 tbsp adobo sauce from canned chipotles; 3/4 tsp turmeric; 1.5 tsp salt; Enough water or stock as needed to thin; Juice from 1 whole lemon; to serve: extra sunflower seeds, sliced cherry tomatoes, some heavy cream (or coconut cream if preparing vegan)

The bright yellow color, complex flavor and smooth texture will have your diners guessing "what's in this soup!?" It's entirely vegetarian--roasted veggies, soaked sunflower seeds and spices--and can be made vegan with a sub for the garnish of cream at the end. Serve with some sliced cherry tomatoes and extra sunflower seeds on top.

1/4 cup sunflower seeds, soaked overnight

4 ears of corn

2 summer squash (yellow squash, zucchini or one of each), roughly chopped

4-5 red potatoes, roughly chopped-- about 1.5 cups (or equivalent amount white/yellow potatoes)

1 green or other bell pepper, roughly chopped

1/2 onion, roughly chopped

2-3 tbsp melted butter or oil

3 tbsp adobo sauce from canned chipotles

3/4 tsp turmeric

1.5 tsp salt

Enough water or stock as needed to thin

Juice from 1 whole lemon

to serve: extra sunflower seeds, sliced cherry tomatoes, some heavy cream (or coconut cream if preparing vegan)

Set your oven to 425.

Strip the kernels from the ears of corn and toss into a large bowl. Roughly chop the rest of your vegetables (squash, potatoes, onion and green pepper) to appx the same size and add to the same bowl. Pour the melted butter or oil over top, add the adobo sauce, the turmeric and the salt and toss well.

Scatter veggies onto two rimmed baking sheets and roast for 15 minutes, toss, and roast for an additional 10. Remove from over and allow to cool slightly.

Add vegetables and soaked sunflower seeds to Vitamix or blender (in batches if necessary) with enough water to thin it out-- we used about 4 cups. Add juice from 1 whole lemon and process till very smooth.

Pass the soup through a fine mesh strainer and press/stir solids with a large spoon until just a thick mash remains in the strainer. Discard solids. You can also use a food mill set with the finest screen for a slightly thicker soup.

Chill the soup completely-- for a few hours or overnight. Before serving, taste to adjust seasoning-- if it's too spicy, sweetness will mellow the heat so add some honey, maple syrup or more lemon juice. An extra pinch of salt probably won't hurt either.

Serve with a splash of cream, extra sunflower seeds and sliced cherry tomatoes.

CategoryCat McAllester, Soups & Stews, Vegan, VegetarianTags#cherrytomatoes, #greenpepper, #potatoes, #redpotatoes, #sweetcorn, #yellowsquash

Inspired by Dolly & Oatmeal's Golden Gazpacho Sunflower Soup.

Ingredients