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Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas)

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Grains can be excellent for fighting a bad mood. Quinoa, barley, teff, millet, etc are all excellent for helping you feel happier. These grains can help you feel full for longer as well, which is a mood improver. Feeling hungry can be terrible! The reason these grains elevate your mood is that they are not hard to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.

As you can see, you don’t need junk food or foods that are bad for you to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to golden soup (turmeric and cauliflower soup with crispy chickpeas) recipe. To make golden soup (turmeric and cauliflower soup with crispy chickpeas) you need 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
  1. Take 1 medium white onion, chopped
  2. Take 2 cloves garlic, chopped
  3. Prepare 1 head cauliflower, chopped
  4. Use 1 cup cashew nuts
  5. Use 1 tbsp turmeric powder
  6. Take 8 cups water
  7. Use 2 tsp salt to taste
  8. Get Lemon
  9. Take Olive oil
  10. Provide Crispy chickpeas
  11. Take 1 can pre-cooked chickpeas
  12. Prepare Cumin powder
  13. Get Smoked paprika
  14. You need Turmeric powder
  15. Provide 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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