Purple Pesto Soup

Name: Purple Pesto Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters purple basil leaves, firmly packed (or use green); 1 Tbsp cashew butter (or try almond butter or tahini); 1 head cauliflower, cut into florets; 3 cloves garlic, minced; 4 servings additional garlic, to taste; 118 milliliters (or 1 15-ounce can) great northern beans, rinsed and drained; 1 medium onion, chopped; 4 servings salt, to taste; 946 milliliters hot water; 4 servings white pepper, to taste

Purple Pesto Soup might be a good recipe to expand your soup recipe box. This recipe makes 4 servings with 112 calories, 6g of protein, and 3g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. A mixture of purple basil leaves, cashew butter, tremendous northern beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes. fatfreevegan.com.

Instructions

Add the garlic and sauté for one minute more.

Ingredients you will need

Garlic

Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.

Ingredients you will need

Cauliflower

Water

Add the beans and cook for another 5 minutes.

Ingredients you will need

Beans

Add the basil and cashew butter. Use a hand blender to puree the soup until it is completely smooth. (Alternately, put the soup in batches into a regular blender and blend smooth; return soup to the pot.)

Ingredients you will need

Cashew Butter