Creamy Lima Bean And Tomato Dinner Soup Recipe

About this recipe

A hearty and flavorful Jain-friendly soup made with lima beans, tomatoes, and a creamy base, perfect for a comforting dinner.

Ingredients

• 400 g Pastazara Finely Chopped Tomatoes
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Place 3 cups of water and 1 cup of chopped tomatoes in a saucepan. Cover and cook over medium heat until the mixture is heated through, about 10-15 minutes.
2. 2. Once cooked, blend the mixture until smooth using an immersion blender or a countertop blender. Strain the mixture through a sieve to achieve a silky texture.
3. 3. In a separate saucepan, heat 4 tablespoons of olive oil over low heat. In a small bowl, mix 4 tablespoons of cornstarch with 4 tablespoons of water to form a smooth slurry. Gradually add the slurry to the olive oil, stirring continuously, and cook for 2-3 minutes until slightly thickened.
4. 4. Gradually add 1 cup of warm almond milk to the mixture, whisking constantly to avoid lumps. Cook the mixture for 5 minutes until it thickens.
5. 5. Slowly combine the milk mixture with the blended tomato mixture. Stir well and season with 1 teaspoon of salt and a pinch of hing (asafoetida) for added flavor.
6. 6. Simmer the soup for another 5 minutes on low heat, stirring occasionally. Serve hot, garnished with fresh herbs if desired.