RECIPE OF THE WEEK | Cream of Cauliflower and Lima Bean Soup
This is a creamy blended soup with a few whole lima beans added for extra texture. Be sure to use Fordhook lima beans, which are large, sweet, and meaty. Cauliflower is in the cruciferous vegetable family along with vegetables like broccoli, kale, turnips, collards, and cabbage—among many more. Cruciferous vegetables are known to contain isothiocyanates, which are cancer-fighting compounds.
Makes 2 quarts
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
Salt and pepper
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 chopped parsley if desired.
Nutrition Information | Per 1-cup serving
calories: 57; fat: 1 g; cholesterol: 0 mg; protein: 3 g; carbohydrates: 10 g;
fiber: 3 g; sodium: 149 mg
Recipe from Jo Stepaniak, found in Breaking the Food Seduction by Dr. Neal Barnard
Please feel free to tailor PCRM recipes to suit your individual dietary needs.