Sunflower Soup - Fresh Fork Market

Ingredients

• 1/4 cup sunflower seeds, soaked overnight
• 4 ears of corn
• 2 summer squash (yellow squash, zucchini or one of each), roughly chopped
• 4-5 red potatoes, roughly chopped-- about 1.5 cups (or equivalent amount white/yellow potatoes)
• 1 green or other bell pepper, roughly chopped
• 1/2 onion, roughly chopped
• 2-3 tbsp melted butter or oil
• 3 tbsp adobo sauce from canned chipotles
• 3/4 tsp turmeric
• 1 1/2 tsp salt
• Enough water or stock as needed to thin
• Juice from 1 whole lemon
• to serve: extra sunflower seeds, sliced cherry tomatoes, some heavy cream (or coconut cream if preparing vegan)