Lima Bean and Mint Soup w/Orange-Cumin Cream

Lima Bean and Mint Soup w/Orange-Cumin Cream 


1/2 small red onion--diced

3 tablespoons olive oil

2/3 cup raw almonds (or cashews or walnuts)

1 cup frozen lima beans

1/3 cup unsweetened almond milk

1 1/2 cups vegetable broth

1/3 cup white wine



dash cayenne

dash cumin

dash thyme

freshly chopped mint

Orange-Cumin Cream (see below)


*Heat olive oil in medium pot over medium heat. Add onion and saute until translucent. Stir in lima beans. Cook for 2 minutes. Add pinch of salt, a few grinds of pepper, cumin and thyme. Add the broth and wine. Cover. Simmer for 15 minutes (beans should be tender).

*Blend nuts until smooth, add almond milk, blend until completely incorporated.

*Using a slotted spoon, remove a few lima beans from the pot (set aside for garnish). Add the remaining veggies/broth to blender with almond mixture. Blend until smooth (or use hand blender if you have one). Return soup to clean pot; adjust seasoning, add cayenne. Serve with freshly chopped mint, whole lima beans, and orange-cumin cream.

Orange-Cumin Cream


1/3 cup sour cream (I used vegan)

1 teaspoon orange juice

1/4 teaspoon orange zest

a few grinds black pepper

a couple of dashes of cumin


Stir all ingredients until fully combined.