Instructions: Saute the onions in the oil for about 5 minutes, until translucent. Add potatoes, lima beans and water or broth and bring to a boil. Add the cilantro and salt and pepper to taste; lower the heat, and simmer for 10 minutes.

Puree
in batches; return to the soup pot, and gently reheat, if necessary.

If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.

Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z SERVING:
Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with Roasted
Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a crisp green salad and Dark Chocolate Pudding (7% cff).

"This thick, pureed soup, hearty and full flavored, is a longtime favorite at
Moosewood. For this recipe, you should use only fresh or frozen lima beans;
dried limas would give a very different result." - The Moosewood Collectives

For a chunkier thicker soup: halve the recipe; add a slice of jalapeno

(a walnut-sized piece) and add undiluted milk powder. Simmer longer: bring to a boil, then reduce heat to lowest setting.

Set pot on a diffuser and simmer for 2 hrs adding up to 1/2 cup more water, as needed.

Puree with immersion blender directly in the pot; puree about half the mixture.

Lunch for 4: An alternative to cream of broccoli, make half the recipe and serve a cup with half a club sandwich.

NOTES : This is a hearty, satisfying soup. If you like cream of broccoli, then this will probably please as well.

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