This savory soup is another one of our favorite recipes that has been in our meal rotation since early January 2009. While it is best enjoyed gently heated rather than steaming hot, the flavorful and surprisingly filling herby blend is 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 and chopped, tightly packed
1 teaspoon Himalayan crystal salt
1/2 teaspoon raw apple cider vinegar
1 tablespoon red onion, chopped small
1/2 teaspoon fresh 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 and small diced, tightly packed
1/2 cup red bell pepper, seeded and small diced, tightly packed
1/2 cup cremini mushrooms (aka crimini mushrooms), de-stemmed and small diced, 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 very deep caramel, the ingredients will most likely have been properly combined.
After the mixture has been completely blended and turned very deep caramel, the next step is to gently warm it up. Transfer the mixture to a medium pot and gently warm it up on a stove. Divide the warmed mixture between two large bowls and garnish with a few thinly sliced cremini mushrooms. Serve immediately.
A few tips…
The listed ingredients amount to roughly five cups of soup, good for two large servings as a main course or four small servings as a starter dish.
Creamy Cremini is meant to be served warm enough to enjoy immediately, but not so hot that it has to cool before it can pass your lips. Applying gentle heat will allow it to thicken and become creamier. I love to eat this soup after it has been gently heated to a maximum of 115 degrees Fahrenheit (46 degrees Celsius).
The sunflower seeds were measured before sprouting.
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’ve found that it produces better results. I like to use a mesh strainer for sprouting since it allows for easy rinsing, draining and proper air circulation. You can use whatever method works best for you. After one day of sprouting, there should be a small to medium tail on the end of each sunflower seed (as shown in picture on the left).
In the list of ingredients, I noted 1/2 level teaspoon fresh marjoram leaves, minced and tightly packed. If you are unable to find fresh marjoram, you can substitute with a 1/4 level teaspoon of dried marjoram. Definitely adhere to the “level” measurement, whether the marjoram you use is fresh or dried. Marjoram is a pretty potent herb, and adding too much of it will ruin the batch. Seriously!
In the list of ingredients, I noted 1 tablespoon date, pitted and chopped, 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.
Another soup to check out:
