2 tbsp. butter
1/4 c. minced onion
1/4 c. finely chopped carrots
1/4 c. finely chopped celery
1/4 c. finely chopped red or green sweet pepper
2 tbsp. minced chili peppers
1/4 c. whole wheat flour
5 c. stock or stock and wine
1/2 c. sesame tahini or sesame butter
1/2 lb. Cheddar or other soft cheese grated, about 2 c.
6 tbsp. milk powder or 1/2 c. instant milk
1 1/4 c. toasted sunflower seeds

Melt butter in a large soup pot, saute the onion, carrots, celery, green pepper, and hot pepper until all the vegetables are soft, but not brown. Stir in the whole wheat flour and heat for 1 minute. Add stock and bring the mixture to a boil. Use a whisk to blend in the tahini (will look curdled). Lower the heat and simmer for 5 minutes. Add the cheese by handfuls, whisking after each addition until each one has melted completely. Carefully whisk in the milk powder, (or use the blender to buzz it with 1 cup of soup). Just before serving, stir in the sunflower seeds.