This makes at least 3-4 cups (maybe around 5-6 with all the veggies added).
- 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)
- Pour 2-3 cups of water into a small soup/sauce pan.
- Sprinkle in a little salt (to help with the cooking/boiling process).
- Add all veggies except for garlic.
- 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.
- In a blender, blend together the sunflower seeds, garlic, and 1 cup of water until creamy.
- Pour into the soup.
- Add sage and salt (to taste).
- 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.
- When finished, the vegetables should be tender. The soup may be clumpy because of the sunflower seeds. It’s still tasty.