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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special 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 little bit tasty. This will be really delicious.

Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something that I have loved my entire life.

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

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

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