Purple Soup

Ingredient

1 medium onion, chopped
3 cloves garlic, minced
4 cups hot water
1 head cauliflower, cut into florets
1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
1 cup purple basil leaves, firmly packed (or use green)
1 tablespoon cashew butter (or try almond butter or tahini) *
white pepper, to taste
salt, to taste
additional garlic, to taste

Methord

Saute the onion in a non-stick pan until translucent, about 3 minutes. Add the garlic and saute for one minute more. Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.

Add the beans and cook for another 5 minutes. 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.) Add white pepper and salt to taste and add additional garlic if desired.