1 cup Dry lima beans 1/2 tsp Sea salt 1 Whole bay leaf 5 cups Water 1 Tbsp Olive oil 1 Medium onion, finely chopped 2 Garlic cloves, sliced 1/2 tsp Ground cumin 3/4 tsp Smoked paprika 1/2 tsp Coriander powder 3/4 tsp Salt 1 cup Carrots, chopped 1 cup Zucchini, chopped 1 cup Roma tomatoes, chopped 1 Bunch fresh spinach (about 6 cups) 1/4 tsp freshly ground pepper Cayenne chili to taste (optional)
Place the lima beans, bay leaf, and sea salt in a pressure cooker and cook on high heat for 12 minutes. In a separate medium-size pot, heat up the olive oil and add chopped onion. Sauté on medium heat until slightly brown and then add the sliced garlic. Add the spices: Cumin, smoked paprika, coriander, granulated onion and salt; sauté for 10 seconds. Add carrots and strained beans (no water). Sauté for 2 minutes then add the liquid from the cooked beans. Add zucchini and cook for 2 minutes. Add spinach and tomatoes. Season with pepper and cayenne to taste.
Optional: Drizzle garlic oil on each bowl of soup. To make garlic oil, use 1 clove of garlic smashed and 3 tbsp. olive oil. Mix well and add a touch of salt.