Butterbean and Herb Cream Soup

Submitted by: Banana (adapted from veganchef.com)

Servings: 6

• 2 cups Lima beans, soaked overnight
• 2 bay leaves
• 20g each fresh chives, fresh basil and fresh parsley, chopped
• Sea salt and pepper to taste

Boil the lima beans in enough water to cover until very soft with the bay leaves. Do not drain.

Discard the bay leaf and add the chopped herbs and the seasonings.

Transfer to a blender (in batches) and blend until it is completely smooth.

Serve with thick wholegrain sourdough bread and a crisp salad

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