Golden Soup with Crunchy Chickpeas
Serves
6
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
For the soup:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into chunks
5 oz (140 g) cashew nuts
1 tbsp ground turmeric
4 pt (1.9 ltr) water
2 tsp sea salt
a squeeze of lemon juice
4 tbsp fresh parsley, chopped, for garnish
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into chunks
5 oz (140 g) cashew nuts
1 tbsp ground turmeric
4 pt (1.9 ltr) water
2 tsp sea salt
a squeeze of lemon juice
4 tbsp fresh parsley, chopped, for garnish
For the chickpeas:
1 x 14 oz (400 g) can chickpeas, drained, rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp sea salt
1 tbsp olive oil
1 x 14 oz (400 g) can chickpeas, drained, rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp sea salt
1 tbsp olive oil
Nutrition
(Per Serving)
Calories
282
Fats
17 g
Protein
10 g
Carbs
27 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chickpeas onto a baking sheet and sprinkle with spices and salt before adding the olive oil and tossing to combine. Place the baking sheet into the hot oven and roast the chickpeas for 30 to 40 minutes or until crispy.
- Meanwhile, make the soup by heating the olive oil in a large pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until fragrant. Add the water and salt and simmer gently for a further 10 minutes until softened.
- Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot and add additional water to achieve desired consistency. Add a squeeze of lemon juice to the soup and a little more salt if required.
- To serve, ladle the soup into bowls and top with spiced chickpeas and freshly chopped parsley.