Step-by-Step Guide to Make Homemade Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)

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 amazing day today. Today, I’m gonna show you how to prepare a special dish, golden soup (turmeric and cauliflower soup with crispy chickpeas). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something that I have loved my whole life.

To begin with this recipe, we must 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 it.

The ingredients needed to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):

  1. Get 1 of medium white onion, chopped.
  2. Take 2 cloves of garlic, chopped.
  3. Get 1 head of cauliflower, chopped.
  4. Prepare 1 cup of cashew nuts.
  5. Make ready 1 tbsp of turmeric powder.
  6. Make ready 8 cups of water.
  7. Take 2 tsp of salt to taste.
  8. Make ready of Lemon.
  9. Take of Olive oil.
  10. Prepare of Crispy chickpeas.
  11. Get 1 can of pre-cooked chickpeas.
  12. Make ready of Cumin powder.
  13. Get of Smoked paprika.
  14. Take of Turmeric powder.
  15. Prepare of 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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