Recipe of Gordon Ramsay Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, golden soup (turmeric and cauliflower soup with crispy chickpeas). One of my favorites food recipes. For mine, 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 well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) is something that I’ve loved my whole life.

To begin with this particular recipe, we must 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 can achieve it.

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

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

Steps 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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