Golden Soup

 

Here’s a nice soup recipe for fall: golden soup from Pinch of Yum. I used less liquid than called for, but now I think you should definitely use broth instead of water, so that’s what I’m writing below. I’m also adding to soak the cashews ahead of time – the boiling won’t cut it.

Note also that since turmeric can be used as dye, it might stain a food processor or blender (in which case, leaving it out in the sun would help), so I used my immersion blender so that only the metal part came in contact with it.

The original recipe had a topping of crisp, roasted chickpeas and herbs, which would be great if you have time to make them.

2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews, soaked overnight
1 Tbsp. turmeric
7–8 cups vegetable broth (I used 4)
2 tsp. salt (less if your broth is seasoned)
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.

Add the broth (start with 4 cups and add more later as needed) and salt. Simmer until softened.

Transfer the soup to a blender and blend into a creamy consistency; it’s best to do this in batches. (This is where I recommend an immersion blender instead!)

Return to the soup pot and add any additional water or broth (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice.