Coco - Banana's Creamless Cream of Butter Bean and Herb Soup
"This recipe is a light, refreshing soup perfect for spring and summer. I am not one for creamy things, and this is not rich at all. It is adapted from veganchef.com (Butterbean and Herb Cream Soup)"
photo by Coco - Banana
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 cups dried lima beans, soaked overnight (8 hours)
- 1 bay leaf
- 1⁄3 cup chopped fresh parsley
- 1⁄3 cup chopped fresh chives
- 1⁄3 cup chopped fresh basil
- sea salt
directions
- Boil the soaked lima beans, in enough water to cover, with the bay leaf, until they are tender.
- Once cooked, discard the bay leaf and add chopped fresh herbs and sea salt to taste.
- Transfer to a blender (or just use a hand blender), and blend until it is a smooth consistency.
- Serve, with warm crusty bread and a garden salad.
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Reviews
-
Lovely-looking soup that tastes like spring. I used the defatted broth from yesterday's St. Pat's corned beef instead of water and it added lots of flavor. The herbs made the soup. -
It doesn't get much easier! We enjoyed this for our first alfresco meal of 2005 (date 18/03/05). I added a little bouillon powder and used parsley, a little coriander, chives and rosemary plus a teaspoon of vegan pesto (too early for fresh basil!). Ideal, as suggested, for spring and early summer.
Tweaks
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Lovely-looking soup that tastes like spring. I used the defatted broth from yesterday's St. Pat's corned beef instead of water and it added lots of flavor. The herbs made the soup.
RECIPE SUBMITTED BY
I am a vegan uni student living in Australia. Coz I am poor, I try to eat as nutritiously and economically as possible, which is easy being vegan as dried beans and brown rice are so cheap!
I love animals and I have a pet doggy who I adore. I cook for him too (but he gets meat sometimes, being a carnivore)
For fun, I love to shop, read, walk the dog and chat on the phone
