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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, golden soup (turmeric and cauliflower soup with crispy chickpeas). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Get 1 medium white onion, chopped
  2. Make ready 2 cloves garlic, chopped
  3. Make ready 1 head cauliflower, chopped
  4. Take 1 cup cashew nuts
  5. Make ready 1 tbsp turmeric powder
  6. Make ready 8 cups water
  7. Make ready 2 tsp salt to taste
  8. Prepare Lemon
  9. Take Olive oil
  10. Prepare Crispy chickpeas
  11. Take 1 can pre-cooked chickpeas
  12. Prepare Cumin powder
  13. Get Smoked paprika
  14. Make ready 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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