Winter is a season of abundance. We have an abundance of parties and people, crave hearty meals, and enjoy an abundance of rest. However, despite all of the bold energy that winter can bring, we oftentimes can be left feeling heavy, tired, and lethargic.
Bring in the sunshine with this Golden Cauliflower Soup. Filled with anti-inflammatory ingredients like ginger and turmeric, protein, and creamy richness, this soup is going to become a staple in your house.
Stay golden…
Golden Cauliflower Soup
Course: SoupsCuisine: AmericanDifficulty: Medium6
servings30
minutes30
minutesFull protein and anti-inflammatory ingredients this healthy soup may just become a staple.
Ingredients
- Soup:
1 head of cauliflower, cup into florets
1 yellow onion, diced
2 tbsp extra virgin olive oil
Juice of 1 lemon
2-3 cloves of garlic, minced
2 tbsp fresh ginger, peeled & minced
2 tsp ground turmeric
2 tsp ground cumin
1 tsp smoked paprika
salt & pepper
1 cup raw cashews
4 cups bone broth (can sub chicken or veggie broth)
chopped fresh cilantro, parsley or green onion to serve
- Crunchy Chickpeas
1 can of chickpeas
1 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 tsp ground cumin
Directions
- For The Crunchy Chickpeas
- Rinse and drain chickpeas.
- Dry chickpeas completely.
- Place chickpeas on a parchment-lined baking sheet.
- Drizzle with olive oil and salt.
- Bake for 20-25 minutes, stirring a couple of times, until golden and crispy.
- While warm, toss in paprika and cumin.
- For The Soup:
- Add olive oil, cauliflower, onion, cashews, and a pinch of salt and pepper to a large soup pot or dutch oven. Cook down for ~10 minutes, until veggies are softened.
- Add garlic, ginger, turmeric, cumin, paprika, and additional salt and pepper to taste. Cook for 2-3 minutes.
- Pour in bone broth and lemon juice, bring to a simmer, and simmer for 10 minutes.
- In batches, add soup to a blender, and blend until smooth and creamy.
- Serve with a sprinkle of the chickpeas and herbs of choice.