Sunflower Seed Soup From Loren Martin

This unusual soup turns humble sunflower seeds into liquid comfort.

Shelled seeds simmer with sliced scallions, chicken broth powder, and water for 45 minutes until the seeds soften and release their natural oils into the broth. The result is a creamy, nutty soup with a mild flavor that sits somewhere between cream of mushroom and potato leek.

Serve it hot with crusty bread for dipping and watch skeptics become converts after the first spoonful.

Chef Tips

• Use raw, unsalted shelled sunflower seeds for best flavor and texture
• Stir occasionally while simmering to prevent seeds from settling and scorching on the bottom
• Blend soup partially with an immersion blender if you prefer a smoother consistency
• Adjust salt at the end since chicken broth powder varies in sodium content