Ingredients:

• A handful of dandelion greens (leaves from about four plants), roughly chopped
• 3/4 cup – dry lima beans, soaked and sprouted, then cooked until tender
• 1 medium yellow onion, chopped
• 4 Cloves garlic, minced
• 1 tbsp – ground black pepper
• Salt to taste
• 1 tbsp – Olive oil

Method:

1. Heat the olive oil in a saucepan. Add the onions and garlic and stir over a medium-low flame until the onions are translucent.
2. Add some ground black pepper and salt. Stir in.
3. Now, add the dandelion greens and stir in. Let them cook a few minutes until quite tender. This won’t take long.
4. Add the lima beans and some water, if the soup is too thick. Let the soup come to a boil, then lower the heat and let it simmer for another 10 minutes.
5. Turn off the heat. Once the soup is cool enough, puree in a blender or with a hand-blender.
6. Check seasoning and add more salt and pepper if needed. Drizzle in some extra-virgin olive oil or pistou.
7. Serve hot with rolls or any chunky bread.
8. Recipe Courtesy: Holy Cow Vegan