Golden Soup


I hosted my siblings for a game night a few weeks ago and made a large pot of this golden soup. It was easy to make and a hit with my brothers. I was initially skeptical about adding water instead of vegetable stock but the soup was flavorful on its own and the water allows the color of the turmeric to come through. I doubled the recipe so we would have leftovers for lunches for the week, but as is the soup should make four servings. The weather in Ohio may be unseasonably warm for December but making a large pot of soup for lunch leftovers has been really helpful this winter.

Recipe from Pinch of Yum.

Ingredients:
Soup
-2 tablespoons olive oil
-1/2 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
-8 cups of water
-2 teaspoons salt
-a squeeze of lemon juice

Chickpeas
-2 14 ounce cans of chickpeas, drained and rinsed
-Olive oil
-A pinch of cumin, paprika, turmeric, and salt.

Spread the drained and rinsed chickpeas on a rimmed baking sheet in a single layer. Toss with a drizzle of olive oil. Sprinkle chickpeas evenly with cumin, paprika, turmeric, and salt and roast for 30-40 minutes or until semi-crispy.

Heat the 2 tablespoons olive oil in a large soup pot and add the onion, garlic, cauliflower, cashews, and turmeric. Saute for 10 minutes and then add 6 cups of water. Simmer for about 10-15 minutes or until the cauliflower and cashews have softened. Remove the soup pot from the heat and blend the soup with an immersion blender until creamy and smooth. Return the soup pot to the heat and add the remaining cups of water to thin out the soup. Season with salt and lemon juice to taste. Serve topped with the spiced chickpeas.

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