Food Focus for the Aug 16th week - Sunflower Seeds, GRAIN-FREE | PALEO | VEGAN | VEGETARIAN
Sunflower Seeds Sweet Potato Soup
4 - 6
2 tablespoons (20 grams) olive oil
1/2 cup (60 grams) onions, coarsely chopped
3 (15 grams) garlic cloves, crushed
1 (130 grams) bell pepper, seeded and chopped
250 grams sweet potatoes, peeled and diced
1 cup (200 grams) tomatoes, chopped
1 cup (130 grams) unsalted sunflower seeds, grounded
1 tablespoon (8 grams) vegetable seasoning
1 teaspoon (6 grams) season salt
5 cups (1,250 grams) water
On stove, over medium setting, heat the oil in a large saucepan. Add the onions and garlic, sauté for 5 minutes.
Add the bell peppers, sweet potatoes, tomatoes and let cook for 5 minutes. Add the sunflower seeds and spices. Then add the water, cover, and simmer for 30 minutes.
Transfer to a food processor or blender or use a handheld immersion blender. Return to saucepan and reheat and serve. and enjoy!
NOTES: FOR FASTER PREPPING AND COOK
Microwave sweet potatoes.
Blend the other ingredients into a food process or blender.
Add to post, add water, and then cook for about 20 minutes.