Easiest Way to Make Yummy Golden Soup Turmeric and Cauliflower Soup with Crispy Chickpeas

Without fail making ultimate Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) with 15 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 5 stages of easy cooking Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas).

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

1. Prepare : medium white onion, chopped.

2. Prepare : garlic, chopped.

3. Needed : cauliflower, chopped.

4. Prepare : cashew nuts.

5. Prepare : turmeric powder.

6. Needed : water.

7. Needed : salt to taste.

8. Needed : Lemon.

9. Prepare : Olive oil.

10. Needed : Crispy chickpeas.

11. Prepare : pre-cooked chickpeas.

12. Prepare : Cumin powder.

13. Needed : Smoked paprika.

14. Prepare : Turmeric powder.

15. Needed : Salt.

If all ingredients Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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