Cream of Cauliflower and Lima Bean Soup
- Yield 8 servings
A low-fat pureed soup with a few whole lima beans added for extra texture.
Be sure to use Fordhook lima beans, which are large, sweet and meaty.
- 16 ounces frozen Fordhook lima beans
- 2 tablespoons vegetable stock
- 1 1/2 cups onions, chopped
- 2 teaspoons whole caraway seeds, or 1 1/2 teaspoons ground caraway
- 1 teaspoon crushed garlic
- 1 medium cauliflower, cut into small florets
- 5 cups water
- Minced fresh parsley (optional)
- Cook lima beans according to package directions. Drain and divide in half.
- Heat vegetable stock in a large soup pot over medium-high heat. When hot, add onions, caraway seeds, and garlic, and sauté until onions are soft, about 10 to 15 minutes.
- Add cauliflower and water and bring to a boil. Reduce heat, cover, and simmer until cauliflower is tender, about 10 to 12 minutes.
- In a blender, puree soup in batches along with half the reserved lima beans. Return blended soup to pot and stir in remaining whole lima beans. Season with salt and pepper. Warm over medium-low heat until beans are heated through and soup is hot. Garnish with parsley, if desired. Makes 2 quarts.
Recipe by Jo Stepaniak, courtesy of The Cancer Project