Golden Cauliflower Soup with Spiced Chickpeas

Hello, golden goodness! This incredibly creamy and tasty soup is just the thing for a quick yet satisfying lunch or weeknight dinner. While it’s often a great idea to quickly purée a soup in its pot with a handheld immersion blender, we found that cashews won’t break down enough to use this method. Using a counter top blender is best way to get a silky smooth result for this nourishing dish.

Recipe adapted from: https://pinchofyum.com/golden-soup

Serves: 6
Prep Time: 5 mins
Cook Time: 25 mins
Ready In: 25 mins
  • 2 TBSP olive oil, plus a drizzle or 2
  • 1/2 an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower (2 if using Romanesco), chopped into 5 cups of chunks or florets
  • 1 c cashews (raw, unsalted)
  • 1 TBSP turmeric
  • 1 can full-fat coconut milk
  • 5 1/2 to 6 1/2 c water
  • 2 tsp kosher salt (plus more to taste)
  • 1 lemon
  • A handful of parsley, chopped
  • 2 cans drained chickpeas (or 3 c home-cooked and drained chickpeas)
  • A sprinkling of seasoning of your choice (salt with a combination of cumin, paprika & turmeric or your favorite seasoned salt)
  • 2 TBSP olive oil
  1. Preheat oven to 400 deg F if making the spiced chickpea topping.
  2. Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  3. Add the coconut milk, about 2 1/2 cups water and salt. Simmer until cauliflower is softened.
  4. Drain and rinse 2 14-ounce cans of chickpeas. Spread them on a baking sheet. Sprinkle chickpeas with a dusting of your desired seasonings. Drizzle with olive oil. Stir right on the pan and roast for 30-40 minutes, until semi crispy. Stir occasionally while roasting.
  5. Transfer the soup to a blender and blend into a creamy consistency. It’s optimal to do this in batches.
  6. Return soup to its original pot and add the additional water (remaining 2-3 cups) to thin it out. Taste and season with more salt (if needed) and a generous squeeze or two of lemon juice.
  7. Garnish with chickpeas, parsley and a drizzle of olive oil. Serve hot.