Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)
Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, golden soup (turmeric and cauliflower soup with crispy chickpeas). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have golden soup (turmeric and cauliflower soup with crispy chickpeas) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
  1. Make ready 1 medium white onion, chopped
  2. Take 2 cloves garlic, chopped
  3. Make ready 1 head cauliflower, chopped
  4. Make ready 1 cup cashew nuts
  5. Take 1 tbsp turmeric powder
  6. Prepare 8 cups water
  7. Take 2 tsp salt to taste
  8. Make ready Lemon
  9. Prepare Olive oil
  10. Take Crispy chickpeas
  11. Make ready 1 can pre-cooked chickpeas
  12. Make ready Cumin powder
  13. Get Smoked paprika
  14. Get Turmeric powder
  15. Make ready Salt
Instructions to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
  1. Saute onion, garlic, cauliflower, cashews and turmeric until fragrant
  2. Pour in water and simmer until the cauliflower and cashews are softened. This may take 15-20 minutes. I usually start with half of the water and see if the cauliflower are barely covered. You may add water towards the end if the soup turned out too thick.
  3. Transfer the soup in a blender or use an immersion blender and blend until smooth. Add water if the soup too thick for your preference.
  4. Finish the disk with salt and a squeeze of lemon to taste. Serve hot, top with crispy chickpeas, chopped cilantro/parsley and splash of olive oil.
  5. To make the crispy chickpeas: drain and wash chickpeas. Remove the skin if its still on. Spread over a baking sheet and sprinkle with spices. Roast to 205C for 30-40 minutes. Do this ahead of the cook.

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