Golden Soup
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.6 out of 5 stars
(89)
Ingredients
6 servings
- 2 tablespoons olive oil
- half an onion, chopped
- 2 cloves garlic, chopped
- 1 head of cauliflower, chopped into about 5 cups of chunks or florets
- 1 cup cashews
- 1 tablespoon turmeric – see notes
- 7–8 cups water
- 2 teaspoons salt
- a squeeze of lemon juice
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Preparation
Step 1
Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
Step 2
Simmer: Add the water (start with 4 cups) and salt. Simmer until softened.
Step 3
Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
Step 4
Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Top with spiced chickpeas, parsley, and olive oil.
Step 5
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Chef's notes
For the Spiced Chickpea Topping:
Drain and rinse 2 14-ounce cans chickpeas. Spread them on a baking sheet. Preheat oven to 400°F. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.
Turmeric:
Turmeric has a strong flavor, so if you’ve never tried it before and you’re not sure you will like it, I would suggest using 1-2 teaspoons to start. If you’re a confident turmeric user, go for the full 1 tablespoon!
Blender Stains:
Depending on your blender, this soup can leave a stain from the turmeric. If this happens, we recommend leaving your blender sitting in a window in the sun for a day or two which will help get rid of the stains!
