Golden Soup

Three bowls of golden soup on a gray napkin next to three spoons.

Golden Soup is hee-yahhh.

What exactly is golden soup, you ask? Friends, it’s a lifestyle. It’s a like-to-eat-healthy-food, but-like-to-eat-cozy-food-more, and-have-eaten-out-a-lot-lately-so-need-intervention-quickly kind of lifestyle. You know the kind. You know if Golden Soup is right for you. If it fits, you just know.

This soup has:

  • turmeric (hence the big, beautiful golden-ness)
  • cauliflower
  • cashews
  • garlic / onions
  • olive oil
  • salt
  • squeeze of lemon juice – just trust
  • crispy chickpeas and parsley and more olive oil on top

and therefore it also has the power to:

  • reduce inflammation
  • boost antioxidants
  • make skin happy
  • make tummy happy
  • generally be very healing.

Bonus for the lifestyle part: it takes about 25 minutes to make, and it tastes like the most wonderful creamy goodness of winter.

If it feels like I’m selling you something, it’s because I am. I AM SELLING YOU GOLDEN SOUP.

How to Make Our Golden Soup (1 MIN):

Two Bowls of Golden Soup with a spoon.

And those roasted chickpeas on top? I THINK YES.

Chickpeas.
Cauliflower.
Two bowls of Golden Soup on a dark napkin.

This is a gem of the wintertime.

It is delicious and lovely and good for you all while being silky, seductive, and creamy-yumo.

If you try it and love it, tag me on Instagram if you have a second it before you drink this soup down. Maybe we can swap golden soup pics? Shouldn’t be too hard – it’s basically my lunch every day. Golden Soup Goddess, that’s who I am.

Golden Soup in bowls with chickpea topping.

Golden Soup


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings (about 1 1/2 cups each)

Description

Cozy, bright, and healing with power-foods like turmeric, cauliflower, and cashews. Topped with crispy chickpeas. Super creamy and SO GOOD.


Ingredients

  • 2 tablespoons olive oil
  • half an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped into about 5 cups of chunks or florets
  • 1 cup cashews
  • 1 tablespoon turmeric   see notes
  • 78 cups water
  • 2 teaspoons salt
  • a squeeze of lemon juice

Instructions

  1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  2. Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
  3. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
  4. Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE. ♡

Notes

For the Spiced Chickpea Topping: Drain and rinse 2 14-ounce cans chickpeas. Spread them on a baking sheet. Preheat oven to 400. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.

Turmeric: Turmeric has a strong flavor, so if you’ve never tried it before and you’re not sure you will like it, I would suggest using 1-2 teaspoons to start. If you’re a confident turmeric user, go for the full 1 tablespoon!

Blender Stains: Depending on your blender, this soup can leave a stain from the turmeric. If this happens, we recommend leaving your blender sitting in a window in the sun for a day or two which will help get rid of the stains!

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