Purple Pesto Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
74%
Purple Pesto Soup
40 min.
4
112kcal

Suggestions


Welcome to a delightful culinary adventure with our Purple Pesto Soup! This vibrant and nutritious dish is not only a feast for the eyes but also a powerhouse of health benefits. Packed with the aromatic flavors of purple basil, this soup is a perfect blend of vegetarian, vegan, gluten-free, and dairy-free ingredients, making it an ideal choice for anyone looking to enjoy a wholesome meal without compromising on taste.

Imagine the creamy texture of cauliflower combined with the nutty richness of cashew butter, all brought together with the fragrant notes of garlic. Each spoonful is a comforting embrace, perfect for a cozy evening or as a stunning starter for your next gathering. With just 112 calories per serving, this soup is light yet satisfying, allowing you to indulge guilt-free.

Ready in just 40 minutes, this recipe is not only quick but also incredibly easy to prepare. Whether you're serving it as a starter, a snack, or part of a larger meal, the Purple Pesto Soup is sure to impress your family and friends. So, grab your pot and blender, and let’s create a bowl of vibrant goodness that nourishes both body and soul!

Ingredients

  • cup basil green packed (or use )
  • tablespoon cashew butter (or try almond butter or tahini)
  • head cauliflower cut into florets
  • cloves garlic minced
  • servings garlic to taste
  • 0.5 cups cannellini beans rinsed drained (or 1 15-ounce can)
  • medium onion chopped
  • servings salt to taste
  • cups water hot
  • servings pepper white to taste

Equipment

  • pot
  • blender
  • immersion blender

Directions

  1. Add the garlic and sauté for one minute more.
  2. Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.
  3. Add the beans and cook for another 5 minutes.
  4. 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.)
  5. Add white pepper and salt to taste and add additional garlic if desired.

Nutrition Facts

Calories112kcal
Protein20.41%
Fat19.31%
Carbs60.28%

Properties

Glycemic Index
47.25
Glycemic Load
2.47
Inflammation Score
-7
Nutrition Score
16.254782443461%

Flavonoids

Apigenin
0.05mg
Luteolin
0.13mg
Isorhamnetin
1.38mg
Kaempferol
0.71mg
Myricetin
0.09mg
Quercetin
6.45mg

Nutrients percent of daily need

Calories:112.38kcal
5.62%
Fat:2.67g
4.12%
Saturated Fat:0.65g
4.07%
Carbohydrates:18.79g
6.26%
Net Carbohydrates:13.08g
4.76%
Sugar:3.98g
4.42%
Cholesterol:0mg
0%
Sodium:252.14mg
10.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.36g
12.72%
Vitamin C:74.75mg
90.6%
Vitamin K:47.38µg
45.12%
Manganese:0.65mg
32.48%
Folate:116.97µg
29.24%
Fiber:5.7g
22.82%
Vitamin B6:0.41mg
20.51%
Potassium:619.25mg
17.69%
Copper:0.31mg
15.34%
Phosphorus:141.49mg
14.15%
Magnesium:55.34mg
13.84%
Vitamin B5:1.14mg
11.45%
Iron:1.91mg
10.6%
Vitamin B1:0.15mg
9.69%
Calcium:87.41mg
8.74%
Vitamin B2:0.13mg
7.49%
Zinc:1mg
6.66%
Vitamin A:317.74IU
6.35%
Vitamin B3:1.07mg
5.36%
Selenium:3.21µg
4.58%
Vitamin E:0.17mg
1.15%