Physicians Committee for Responsible Medicine (PCRM)
  Tell a friend! Share on Twitter! Share on Facebook More recipes! Donate today!
Recipe of the Week

MARCH 16, 2011

Print Friendly

Cream of Cauliflower and Lima Bean Soup

Food for Life TV

FOOD FOR LIFE TV
This week's episode is an invitation to join the 21-Day Kickstart. View here >>

dotline
St. Patricks Day Menu
dotline
help_file

Have your dinner table feature a rainbow of colors. Need some ideas? We're here to help! >>

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.

Ingredients

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)

Directions

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.

 


PCRM

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Change E-mail Preferences
Unsubscribe


RECIPE OF THE WEEK
Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

COOKING CLASSES
Class Schedules
Class Testimonials
Food for Like Kids
Become a Cooking Instructor

FOOD FOR LIFE TV
Current Video
Video Arcvhice
Core Classes
Food for Life YouTube Channel

DIABETES
Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

RESOURCES
PCRM Literature
The Cancer Project Literature
Power Plate
Vegetarian Starter Kit

21-Day Vegan Kickstart
CONNECT WITH PCRM >>
Be a fan on Facebook.
icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 


If you are having problems viewing this message, click here to view it in your browser.

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

]]