Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)
Since we are big on turmeric lately because of the Covid19 scare, I found this turmeric soup recipe online. This is suppose to be rich in antioxidant and good anti-inflammatory.
Open in Cookpad AppCooking Instructions
- 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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