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

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If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Make the modification from refined products just like white bread to the healthier whole grain choices.

You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to golden soup (turmeric and cauliflower soup with crispy chickpeas) recipe. To cook golden soup (turmeric and cauliflower soup with crispy chickpeas) you only need 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
  1. Get medium white onion, chopped
  2. Use garlic, chopped
  3. You need cauliflower, chopped
  4. Provide cashew nuts
  5. Get turmeric powder
  6. Use water
  7. Take salt to taste
  8. Get Lemon
  9. Get Olive oil
  10. Take Crispy chickpeas
  11. Prepare pre-cooked chickpeas
  12. Provide Cumin powder
  13. Get Smoked paprika
  14. Take Turmeric powder
  15. Use Salt
Steps 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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