Brighten up a cloudy day with a savory bowl of this simple soup. Try it paired with a fresh slice of our soy sunflower bread for an easy homemade meal sure to make Mother Nature proud.
(Makes 8 servings)
- 1/3 cup oil (safflower, peanut, or corn)
- 1 onion
- 2 cups sunflower seeds
- 1 tablespoon salt
- 3 quarts vegetable stock
- 2 teaspoons savory
- 4-5 cups fresh spinach
Heat oil in 4-quart pan. Chop onion and saute in oil just until tender. Do not brown.
Add sunflower seeds and salt. Stir briefly and add vegetable stock. Cover and simmer 40 minutes.
Wash spinach carefully. Drain well and shred quite fine. Add spinach and savory to soup. Cover and simmer 8 minutes.
Pour soup in blender or food processor. Taste for seasoning.
Serve in preheated soup bowls, garnished with a few shreds of spinach or onion.
This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.