Sour Butter Beans
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1 large		Onion, choped fine
2 cloves	Garlic, crushed
1 green		Chilli (optional)
1 large head	Broccoli
1 medium	Courgette/Zucchini, sliced
1 lb		Chopped Skinned Tomatoes
1 teaspoon	Mixed Herbs
1/2 teaspoon	Marjoram
1/2 teaspoon	Basil
1 can		Butter Beans (the big ones, also called Lima beans?)
1/4 cup		Rich vegetable stock
1/4 cup		Soya Milk
250ml		Soya Yoghurt
a dash		lemon juice
1/2 teaspoon	Salt
1/2 teaspoon	Pepper
1/4 cup		Corn
1 tablespoon	Tomato Puree

Fry the onion, garlic and chilli in a little water or olive oil. Add the
base and stalks of the broccoli (i.e. everything except the flowerets), and
the courgettes. When all this has softened sufficiently add the tomatoes
and the herbs. Leave to simmer (covered) for fifteen minutes. While that is
underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt
and pepper in a liquidiser until a smooth mixture is obtained. After the
fifteen minutes are up add the bean mixture and simmer uncovered for a
further five minutes. Add the corn and then enough tomato puree to take
away the anaemic look. Serve on its own or with a macaroni style pasta.