Sunlit Gold Soup

Here’s a comforting, vibrant, and nutritious recipe for you. It’s a soup made with power-packed ingredients like turmeric, cauliflower, and cashews, and garnished with crispy chickpeas. It’s super creamy and absolutely delicious.

Here’s what you’ll need:

• 2 tablespoons of olive oil
• Half an onion, chopped
• 2 cloves of garlic, chopped
• 1 head of cauliflower, chopped into about 5 cups of chunks or florets
• 1 cup of cashews
• 1 tablespoon of turmeric (see notes below)
• 7-8 cups of water
• 2 teaspoons of salt
• A squeeze of lemon juice

Here’s how to make it:

1. Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until the mixture is very fragrant.
2. Add the water (start with 4 cups) and salt. Let it simmer until everything is softened.
3. Transfer the soup to a blender and blend until it reaches a creamy consistency. You might want to do this in batches.
4. Return the soup to the pot and add any additional water (the remaining 2-3 cups) if you need to thin it out. This is also a good time to season with more salt and a squeeze of lemon juice.
5. Top it off with spiced chickpeas and parsley, drizzle some olive oil, sprinkle some salt, put on your comfiest sweater, and enjoy!

A few notes:

• For the Spiced Chickpea Topping: Drain and rinse 2 14-ounce cans of chickpeas. Spread them on a baking sheet. Preheat your oven to 400 degrees. Sprinkle the chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, or any other spice combo you like. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until they’re semi-crispy.
• Turmeric: Turmeric has a strong flavor, so if you’re new to it and unsure if you’ll like it, start with 1-2 teaspoons. If you’re a turmeric fan, go for the full 1 tablespoon!
• Blender Stains: This soup might stain your blender because of the turmeric. If this happens, leave your blender in a sunny window for a day or two to help get rid of the stains!

You can also freeze this soup for later. Just combine the olive oil, onion, garlic, cauliflower, cashews, turmeric, salt, and lemon juice in a freezer-safe container. When you’re ready to cook, add three cups of water and follow the instructions for your Instant Pot or slow cooker. After cooking, blend the soup and add water to thin as needed. Enjoy!