This is a lovely, creamy soup with added rich, nuttiness from sunflower seeds.
- 2 or 3 potatoes, cubed
- 2 leeks, chopped
- 5-8 C broth or water
- Handful of sunflower seeds
- 1 C unsweetened soy or plant milk
- Salt, pepper, spices (cumin, turmeric, oregano, Spike… OPTIONAL)
Bring potatoes and leeks to a boil in broth. Simmer until potatoes are soft. In a blender or food processor blend sunflower seeds, sor or plant milk and spices. Slowly add to potato mixture. Heat a bit more, if needed.