This wholesome lunch bowl contains 243g of plant-based ingredients.
Pinch of garlic powder
1/8 cup Lima beans
1.8 cup Chickpeas
1/2 Carrot (medium)
1 stalk Celery
1/4 Leeks (light green stem)
1/2 Honeycrisp Apple
5 cups Water
Get it ready
1. Russet potato: Peel the skin and chop into small pieces.
2. Corn: Remove corn from the cob by cutting downward, as close to the base of the kernels as possible.
3. Lima beans & Chickpeas: inse and soak both overnight. Discard any beans that float. Once soaked, drain and rinse well. Place the beans in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.
Add carrot, celery, leeks, honeycrisp apple, and water in a medium pot. Bring it to boil. Reduce heat to low and simmer, covered, for 45 minutes - 1 hour to infuse the water with vegetable goodness. Once done, use a hand held strainer to remove all the fruits and vegetables. Keep the stock in the pot to cook soup.
Let's get cooking
Bring the vegtable stock to boil again.
Once it's boiling, add russet potato, corn, cooked lima beans, cooked chickpeas, bay leaves to the pot. Let it boil on high heat, uncovered, for another 5 minutes.
Reduce heat to medium and simmer, covered, for 15 minutes.
Turn off the heat and allow it to cool down for 5 minutes before blending.
Using a blender or immersion blender, blend the soup to form a smooth purée.
*Note: If you want the soup to be super smooth, you can strain the soup using a fine mesh strainer.
Season with garlic powder.
Allow it to cool for 5 minutes before serving. Serve warm.