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

Before you jump to Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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These changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It also is a good source of vitamin E which is healthy for your skin, among other things. Although you may already consume lots of fruits and leafy greens, you may want to consider how fresh they are. Organic foods are an excellent choice and will reduce any possible exposure to toxic chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier as you will be able to get the fruit when it is the freshest and ripest.

Obviously, it’s not difficult to start incorporating healthy eating into your daily lifestyle.

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 make golden soup (turmeric and cauliflower soup with crispy chickpeas) you only need 15 ingredients and 5 steps. Here is how you achieve it.

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