How to Make Gordon Ramsay Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, golden soup (turmeric and cauliflower soup with crispy chickpeas). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have golden soup (turmeric and cauliflower soup with crispy chickpeas) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):

1. Make ready 1 medium white onion, chopped
2. Prepare 2 cloves garlic, chopped
3. Prepare 1 head cauliflower, chopped
4. Take 1 cup cashew nuts
5. Make ready 1 tbsp turmeric powder
6. Get 8 cups water
7. Make ready 2 tsp salt to taste
8. Get Lemon
9. Get Olive oil
10. Prepare Crispy chickpeas
11. Prepare 1 can pre-cooked chickpeas
12. Get Cumin powder
13. Make ready Smoked paprika
14. Prepare Turmeric powder
15. Take 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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