Creamy Corn Soup
From Flax, The Super Food

3 cups cooked lima beans
3 cups bean stock or vegetable broth
3/4 cup onions, chopped
1 teaspoon canola oil
2 cups fresh or frozen corn
2 tablespoons flour
2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups soymilk
2 tablespoons flax oil

Blend the beans and broth in a food processor or in a blender, and set aside.

In a medium soup pot, sauté the onions in the canola oil until soft, add the corn, and cook until hot.

Stir the flour, dill, salt, and black pepper into the pot with the onions and corn.

Gradually add the soymilk and stir until any lumps dissolve. Simmer for 3 minutes, add the bean puree, and heat slowly until hot throughout. Stir in the flax oil, and serve immediately.