This recipe makes enough for one as a main dish and two as a starter. This is a hearty soup that is lovely at room temperature or steaming hot. Toasting the seeds is key, giving the dish a fragrant vibrancy.
- 1/2 an onion
- 1 garlic clove
- 1 can lima beans, aka butterbeans
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp stock powder
- Water, as needed
- Juice of 1/2 a lemon
- A handful coriander, finely chopped Sea salt
- A handful of sprouts (optional)
- Preheat the oven to 430F / 220C.
- Cut the onion through the root and into quarters. This ensures it does not fall apart.
- Put the onion and the garlic (not peeled) in a baking tray, cover with foil and bake for 20 minutes. Take off the foil and bake for a further 10 minutes until the onion and garlic are soft.
- Toast the seeds in a dry pan on a high heat until they are browned and very pungent.
- Grind the seeds in a pestle and mortar.
- Put all of the ingredients except the coriander and sprouts into either a bowl if you are having the soup at room temperature or a pan if you are having it hot.
- Blend until very smooth using a hand / immersion blender.
- Add the coriander and salt to your taste.
- If you are having the soup hot, warm it on medium heat.
- Pour into a bowl and top with the sprouts.
Calories - 275
Fat - 0 g
Carbohydrate - 51 g
Protein - 18 g