Golden Soup by @pinchofyum

55 min

6 servings

🫒

45 ml

Olive oil

🧅

75 g

Onion

🧄

6 g

Garlic

🥦

580 g

Cauliflower

🥜

130 g

Cashews

🫙

4 g

Turmeric

💧

1.7 l

Water

🍲

1.8 l

Broth

🧂

9 g

Salt

🍋

15 ml

Lemon juice

🫘

790 g

Chickpeas

🫙

1 g

Cumin

🌶️

1 g

Smoked paprika

  1. Chop
    • yellow onion
    • garlic
    • cauliflower

    Chop 1/2 yellow onion, 2 garlic cloves, and 5 cups cauliflower florets.

  2. Heat
    • olive oil

    Heat 2 tablespoons olive oil in a large pot over medium heat.

  3. Sauté
    • yellow onion
    • garlic

    Sauté the onion and garlic for 3 to 4 minutes until softened.

  4. Add
    • cauliflower
    • ground turmeric

    Add the cauliflower and 2 teaspoons ground turmeric to the pot.

  5. Pour
    • vegetable broth

    Pour in 4 cups vegetable broth and bring the soup to a simmer.

  6. Simmer
    • cauliflower

    Cover and simmer the soup for 20 minutes until the cauliflower is very tender.

  7. Drain
    • canned chickpeas

    Drain and rinse the 28 ounces canned chickpeas.

  8. Spread
    • canned chickpeas

    Spread the chickpeas on a baking sheet and preheat the oven to 400°F (205°C).

  9. Season
    • canned chickpeas
    • olive oil
    • ground cumin

    Season chickpeas with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon ground turmeric, and 1/2 teaspoon salt.

  10. Stir
    • canned chickpeas

    Stir the chickpeas on the baking sheet and roast them for 30 to 40 minutes until semi-crispy.

  11. Blend
    • cashews

    Blend the cooked soup with 1 cup cashews until completely smooth.

  12. Add
    • vegetable broth

    Add the remaining 3 1/2 cups vegetable broth and blend until silky.

  13. Stir
    • salt
    • lemon juice

    Stir in 1 teaspoon salt and 1 tablespoon lemon juice.

  14. Divide
    • canned chickpeas

    Divide the soup among 6 bowls and top each serving with crispy chickpeas.

Golden Soup by @pinchofyum

55 min

6 servings

🫒

45 ml

Olive oil

🧅

75 g

Onion

🧄

6 g

Garlic

🥦

580 g

Cauliflower

🥜

130 g

Cashews

🫙

4 g

Turmeric

💧

1.7 l

Water

🍲

1.8 l

Broth

🧂

9 g

Salt

🍋

15 ml

Lemon juice

🫘

790 g

Chickpeas

🫙

1 g

Cumin

🌶️

1 g

Smoked paprika

Preparation Steps

  1. Step 1/14

    Chop 1/2 yellow onion, 2 garlic cloves, and 5 cups cauliflower florets.

    🧅yellow onion
    🧄garlic
    🥦cauliflower
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  2. Step 2/14

    Heat 2 tablespoons olive oil in a large pot over medium heat.

    🫒olive oil
    🍲large pot
    🥄measuring spoons

  3. Step 3/14

    Sauté the onion and garlic for 3 to 4 minutes until softened.

    🧅yellow onion
    🧄garlic
    🍲large pot
    🥄wooden spoon

  4. Step 4/14

    Add the cauliflower and 2 teaspoons ground turmeric to the pot.

    🥦cauliflower
    🫙ground turmeric
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/14

    Pour in 4 cups vegetable broth and bring the soup to a simmer.

    🍲vegetable broth
    🍲large pot
    🥄measuring cups

  6. Step 6/14

    Cover and simmer the soup for 20 minutes until the cauliflower is very tender.

    🥦cauliflower
    🍲large pot

  7. Step 7/14

    Drain and rinse the 28 ounces canned chickpeas.

    🫘canned chickpeas
    🧺colander

  8. Step 8/14

    Spread the chickpeas on a baking sheet and preheat the oven to 400°F (205°C).

    🫘canned chickpeas
    🍳baking sheet

  9. Step 9/14

    Season chickpeas with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon ground turmeric, and 1/2 teaspoon salt.

    🫘canned chickpeas
    🫒olive oil
    🫙ground cumin
    🌶️smoked paprika
    🫙ground turmeric
    🧂salt
    🍳baking sheet
    🥄measuring spoons

  10. Step 10/14

    Stir the chickpeas on the baking sheet and roast them for 30 to 40 minutes until semi-crispy.

    🫘canned chickpeas
    🍳baking sheet
    🥄wooden spoon

  11. Step 11/14

    Blend the cooked soup with 1 cup cashews until completely smooth.

    🥜cashews
    🍲large pot
    🥄measuring cups

  12. Step 12/14

    Add the remaining 3 1/2 cups vegetable broth and blend until silky.

    🍲vegetable broth
    🥄measuring cups

  13. Step 13/14

    Stir in 1 teaspoon salt and 1 tablespoon lemon juice.

    🧂salt
    🍋lemon juice
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/14

    Divide the soup among 6 bowls and top each serving with crispy chickpeas.

    🫘canned chickpeas
    🍳baking sheet

Composition

Ingredients

Types

Fats and Oils, Vegetables, Nuts, Seasonings, Fruit, Spices

Ingredients

Olive oil, Onion, Garlic, Cauliflower, Cashews, Turmeric, Water, Broth, Salt, Lemon juice, Chickpeas, Cumin, Smoked paprika

Notes

Olive oil (for drizzling over the chickpeas), Onion (chopped), Garlic (chopped), Cauliflower (chopped into about 5 cups of chunks or florets), Turmeric (1-3 tsp for the soup, a dusting, for the chickpeas), Water (7-8 cups, water or broth), Broth (7-8 cups, water or broth), Salt (1-2 tsp for the soup, a dusting, for the chickpeas), Lemon juice (a squeeze), Chickpeas (14-ounce cans, drained and rinsed), Cumin (a dusting, for the chickpeas), Smoked paprika (a dusting, for the chickpeas)

Allergens

Tree nuts

Dietetics

Dietary regimen

Dairy-free, Plant-based

Calories

385 kcal

Macro nutrients

Protein: 13g, Total fat: 20g, Carbohydrates: 43g, Fiber: 11g, Sugars: 7g, Sodium: 740mg

Nutritional Information

Minerals

Potassium: 690mg, Calcium: 85mg, Iron: 4.2mg, Magnesium: 105mg

Vitamins

Vitamin C: 52mg, Vitamin K: 24mcg, Folate: 105mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large pot, baking sheet, colander, wooden spoon, measuring cups, measuring spoons, airtight container

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Meal Prep, Weekday Meal

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Semi-crispy

Flavors

Earthy, Nutty, Savory, Warm, Bright

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Cool before refrigerating,Store soup in an airtight container,Store crispy chickpeas separately in an airtight container), freezer : 3 months (Freeze soup without chickpeas,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)