Winter Soup with Sunflower Cream

Course Soup, Vegan
Cuisine Gluten Free, Vegan
Keyword Soup, vegan
Cook Time 45 minutes
Author Simon Hall


  • 1 Head of kale
  • 2 tbsp Garlic
  • 1 Lemon
  • 1 Onion
  • 50 grams Sunflower seeds
  • 125 ml Water
  • 1 cup Green Lentils
  • 6 cups Vegetable stock
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Turmeric
  • 400 g Can of diced tomatoes
  • 2 medium White potatoes peeled and diced into 1cm cubes
  • 1 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • Salt and Pepper


  1. Sauté the onion in olive oil until browned.

  2. Add the chopped kale and sauté for another two minutes.

  3. Add 1 cup of stock and 2 tablespoons of garlic and sauté for another three minutes.

  4. Add the cumin, paprika, turmeric, green lentils, potatoes, stock and tomatoes.

  5. Let simmer for 35 minutes or the potatoes and lentils are cooked.

Sunflower Cream

  1. Ideally, you want to let the sunflower seeds soak overnight in water, however, you can just blitz immediately and it will work. It just may not be as smooth in its consistency.

  2. Place the sunflower seeds, 125ml of water, squeeze half a lemon and a pinch of salt to a blender and blitz until well combined.

  3. This will thicken as you leave it while the soup cooks.

The Soup

  1. When the soup is finished cooking, add the apple cider vinegar and stir to incorporate.

  2. Serve immediately and use the sunflower cream to top each serve to your desired level of creaminess.