Garden Veggie Stew

This makes at least 3-4 cups (maybe around 5-6 with all the veggies added)

soupandbiscuits (2)Ingredients:

  • 3-4 cups of water
  • 1 cup of sunflower seeds (recommended: raw or roasted in your own oven with very little oil and salt [if any salt])
  • 1-2 cloves of garlic (I used around 4-6, but that was for medicinal purposes.)
  • 2 medium-sized carrots, peeled and sliced
  • around 1 to 1 and 1/2 cup of snap peas (prickly ends removed) (or 1/2 to 1 cup of regular peas)
  • fresh spinach, washed/rinsed well in water (as this will cook down) (I did not measure this, but guess that the fresh spinach might amount to around a quart [3-4 cups] loose. It cooks down to much less.)
  • 1/2 onion, peeled and sliced
  • (optional) other veggies that might be tasty in this soup: broccoli, cauliflower, green beans, non-GMO corn, potatoes, mushrooms
  • salt (I used sea salt)
  • sage

To Make:

  1. Pour 2-3 cups of water into a small soup/sauce pan.
  2. Sprinkle in a little salt (to help with the cooking/boiling process).
  3. Add all veggies except for garlic.
  4. Bring all to a boil on high, then reduce heat to medium or between medium and high and continue cooking about 10-20 minutes. (It is okay to start boiling your water after the carrots are in and to continue boiling as you prepare and add more veggies. I did this, and the soup still turned out well.) Stir occasionally.
  5. In a blender, blend together the sunflower seeds, garlic, and 1 cup of water until creamy.
  6. Pour into the soup.
  7. Add sage and salt (to taste).
  8. Return on high to bring it all to a boil again, then reduce the heat again and continue cooking, stirring occasionally and keeping an eye on the soup to make sure it doesn’t boil over.
  9. When finished, the vegetables should be tender. The soup may be clumpy because of the sunflower seeds. It’s still tasty.

 

 

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Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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