Lysanne O’Bomsawin’s Vegan Sagamité

"This soup, reminiscent of minestrone, dates back to the 18th century. It's made with carrots and onions, as well as what's known as the "three sisters" among many Indigenous communities: squash, beans and corn. There are many versions of this soup, some with meat, others vegan (like this one) made with sunflower seeds, which is satiating, easy to make and delicious. There's no need for aromatics to flavour the broth; the taste of the vegetables is sufficient. In my Abenaki community of Odanak, it's a dish we eat all year round." — Chef Lysanne O’Bomsawin