Instructions: 1. Place heavy-based 3-quart sauce pan over medium heat. Spray the bottom surface; add the oil. When warmed, add the onion and cook for 30 seconds. Add the garlic and cumin-curry seasoning. Cook, stirring, for 1 minute.

2. Add the water, bouillon, tomato paste, stewed tomatoes, diced potatoes and carrots. Heat over medium flame until bubble just start to surface. Cover; reduce heat to lowest and simmer for 45 minutes.

3. Stir in the nutritional yeast. Use a hand blender to puree about half the soup (leave some chunks).

4. Add the lima beans. Cover and simmer over moderately-low setting for 8 minutes. Remove cover. Add parsley; adjust pepper and salt or allow each diner to add their own seasoning. Serve hot.

MENU: veggie burger, chopped; lettuce shreds; wrapped in a warmed whole-wheat flour tortilla.

Description: "Tomato onion soup with potato, carrot and lima beans - garlic and curry"

Yield: 6 cups

NOTES : Heres a healthier, spicier version of a soup of the week featured on the BBC site. Our recipe is basically the same as Somerfields Tomato and Butter Bean Soup. We reduced the oil, used our own curry blend, boosted the flavor with nutritional yeast and changed the preparation. The soup is bursting with flavor. Have the onion, carrot and potato ready to add.

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