Coco - Banana's Creamless Cream of Butter Bean and Herb Soup

This recipe is a light, refreshing soup perfect for spring and summer. I am not one for creamy things, and this is not rich at all. It is adapted from veganchef.com (Butterbean and Herb Cream Soup)

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  cups dried lima beans, soaked overnight (8 hours)
• 1  bay leaf
• 1⁄3 cup  chopped fresh parsley
• 1⁄3 cup  chopped fresh chives
• 1⁄3 cup  chopped fresh basil
•  sea salt

Directions

1. Boil the soaked lima beans, in enough water to cover, with the bay leaf, until they are tender.
2. Once cooked, discard the bay leaf and add chopped fresh herbs and sea salt to taste.
3. Transfer to a blender (or just use a hand blender), and blend until it is a smooth consistency.
4. Serve, with warm crusty bread and a garden salad.