Golden Soup is pack full of vegetable broth, cashews, cauliflower, turmeric, and garlic. I first came across Golden Soup on one of my favourite blogs – “Pinch of Yum”. It looked so beautiful, and exactly the kind of dish you want to be eating on a cold windy Fall day!

I made a few modifications to the original recipe, using sodium-free vegetable broth in lieu of water, adding extra garlic (because I’m an addict), and including a teaspoon of yellow curry powder. This soup is so quick and simple to make, and is completely vegan! Covered in crunchy, spicy, toasted chickpeas, it’s healthy and delicious!

Recipe for Golden Soup:

3 Tablespoons of Olive Oil
0.5 White Onion
3 Large Cloves of Garlic, Minced
1 Head of Cauliflower (Chopped into Small Chunks)
1 Cup of Cashews
1.5 Tablespoon of Turmeric
1.5 Teaspoon of Curry
4 Cups of Vegetable Broth
2 Teaspoons of Sea Salt
1/4 Teaspoon of Paprika
1/8 Teaspoon of Cayenne Pepper
Fresh Cracked Peppercorn
A Squeeze of Fresh Lemon Juice
Cilantro (For Garnish)
*Additional broth or water may be needed to thin out your soup, depending on the size of your cauliflower.

Directions for Golden Soup: 

1: Preheat your oven to 425 degrees. Strain and rinse a can of chickpeas. Put them on a parchment lined baking sheet, and drizzle with 1 tablespoon of olive oil. Roll the chickpeas around on the sheet. Sprinkle sea salt, fresh cracked peppercorn, cayenne pepper, turmeric, curry, paprika, turmeric. Slide your sheet into the oven, and set a timer for 30 minutes.

2: Heat 2 tablespoons of olive oil over the stove in a deep soup pot. Drop in your chopped cauliflower, onion, garlic, turmeric, cashews, and curry. Stir over medium to medium-high heat for about 10 minutes.

3: Pour in 4 cups of sodium-free vegetable broth, and allow the soup to simmer until your cashews and cauliflower are fork tender.

4: In batches, ladle your soup into a food processor (or blender), and blend until smooth. For me, it took 4 batches. Once your soup is smooth, return it to your pot. Add additional water or broth if your soup is too thick.

5: Squeeze in fresh lemon juice, and additional sea salt if needed.

6: Serve your soup topped with chopped cilantro, roasted chickpeas, and a drizzle of olive oil.



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