500g uncooked lima beans
2 small fennel bulbs, thinly sliced
2 medium leeks sliced, washed, and cut in 1 inch rings
1 medium potato, cut into quarters
2 medium onions, thinly diced
2 tbsp extra virgin olive oil
1 tsp cumin
1/2 tsp turmeric
4 small cloves of garlic, thinly diced
4-5 cups water, to stew the beans
2-3 cups of organic vegetable broth
2 tbsp fennel fronds
sea salt, to taste
Soak the lima beans in water and slow cook in a crock pot (slow cooker) for 6-8 hours.
Slice the leeks into 1 inch rings and chop the potatoes into quarters. Pressure cook the leeks and potatoes until soft with the pierce of a fork. Place one cup of water with the leeks and potatoes into a blender and blend for 30 seconds or until creamy and consistent in texture. Set aside.
Finely dice the onion and garlic in a food processor. Add the garlic and onion to a medium pot and lightly fry with olive oil. Avoid browning.
Boil the fennel in water until tender. Add the fennel to the fried onion and garlic and simmer for another 10-15min. Add the turmeric and cumin into the mixture and simmer for another 10min.
Pour the mixture into the slow cooker and add the blended potato and leek.Add the vegetable broth, fennel fronds and continue to slow cook for 30min.
Serve hot and garnish with pitted kalamata olives and/or crumbled feta.