A flavorful, surprisingly filling herby blend that’s wonderful to sip on a chilly day or night.
Not your ordinary cream-of-mushroom soup.
3 cups pure water
1/2 cup raw sunflower seeds, sprouted
1 tablespoon date, pitted, chopped and tightly packed
1 teaspoon pink crystal salt (fine grind)
1/2 teaspoon raw apple cider vinegar
1 tablespoon red onion, brunoise
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon first cold pressed, extra-virgin olive oil
1/2 level teaspoon fresh marjoram leaves, minced and tightly packed
1/2 cup zucchini, peeled, small dice and tightly packed
1/2 cup red bell pepper, seeded, small dice and tightly packed
1/2 cup cremini mushrooms (aka crimini mushrooms), stemmed, small dice and tightly packed
Using a high-speed blender, first blend together the sunflower seeds, chopped date and water until the sunflower seeds and date have been completely broken down and everything becomes milky. Then add the remaining ingredients and blend until liquefied. That could take several minutes, depending upon your machine—more power, faster process. When the color of the mixture turns deep caramel, the ingredients will most likely have been properly combined. If you have a Vitamix or other type of powerful blender, you can simply let the mixture continue blending until it becomes warm.
Divide the mixture between two large bowls and garnish with a few thinly sliced cremini mushrooms and a sprinkling of fresh marjoram leaves. Serve immediately. Store any leftover soup in an airtight container inside of the refrigerator and use within 1-2 days.
A few tips…
To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown vegetables as often as possible.
The listed ingredients roughly amount to five cups of soup, good for two large servings as a main course or four small servings as a starter dish.
Seeds that are soaked and sprouted are filled with life, allow for greater availability of nutrients and have less impact on digestion. Sprouting sunflower seeds is easy. First soak the sunflower seeds in pure water for a maximum of two hours, then thoroughly rinse and drain them. Let the sunflower seeds sprout for one day, rinsing and draining no more than two times. It really is okay to let the seeds become somewhat dry during the sprouting process. I have found that it produces better results. I sometimes like to use a fine-mesh sieve for sprouting since it allows for easy rinsing, draining and proper air circulation. But I also like to simply use a bowl, making sure to thoroughly drain the seeds in between rinse cycles. You can use whatever method works best for you. After one day of sprouting, there should be a small to medium-sized tail on the end of each sunflower seed (as shown in the picture above).
In the list of ingredients, I noted 1/2 level teaspoon fresh marjoram leaves, minced and tightly packed. Definitely adhere to the ‘level’ measurement. Marjoram is a pretty potent herb, and adding too much of it will ruin the batch.
In the list of ingredients, I noted 1 tablespoon date, pitted, chopped and tightly packed. My ultimate favorite type of date to use for this recipe is Hilawi, however Medjool also complements well.
Cremini mushrooms are actually immature portabella mushrooms (aka portobella or portobello) and can also be referred to as baby portabella, baby bella, crimini or brown button mushrooms. Cremini mushrooms are similar to white button mushrooms but have a firmer texture and a richer flavor. They are also a great source of selenium, phosphorus, zinc and potassium as well as some B vitamins.