Gold soup is heh heh.

What the hell is gin soup, you ask? It’s a way of life, my friends. It’s a lifestyle that likes to eat healthy foods but prefers comfort foods and often eats out in situations that have recently required intervention. You know that. You know if gold soup is proper for you. If it fits, you’ll know.

This soup has:

• Turmeric (hence the beautiful golden color)
• cauliflower
• Cashew nut
• Garlic/Onion
• Olive oil
• salt
• A squeeze of lemon juice — believe
• Crispy chickpeas and parsley, topped with a bit of olive oil

So it also can:

• Reduce inflammation
• Boost antioxidants
• Make skin happy
• Make the belly happy
• It’s usually very therapeutic.

The lifestyle bonus: It takes about 25 minutes to make and tastes like the best cream of winter.

If you think I’m trying to sell you something, it’s because I am. I sold you gold soup.

How to make our Golden Soup:

And those roasted chickpeas on top? I THINK YES.

This is the gem of winter.

It’s delicious, cute, and good for you, and at the same time, creamy, seductive, and creamy.

If you try it and like it before downing the soup, tag me on Instagram if you have the time. We could trade pictures of the golden soup. It shouldn’t be too hard – it’s my lunch every day. Goddess of the soup, this is me.

1. Heat the oil in a deep stockpot for the stir-fry, and add the onion, garlic, cauliflower, cashews, and turmeric. Fry for 10 minutes or until very fragrant.
2. Simmer: Add water (I usually start with 4 cups) and salt. Simmer until tender.
3. Blend: Blend the soup in a blender until creamy. It’s best to do this in batches.
4. Finished: Return to the stockpot and add water (the remaining 2-3 cups) if needed to dilute. You can also add salt and lemon juice to taste. It’s also an excellent time to top it off with spiced chickpeas, parsley, olive oil, and more salt. Put on your comfy sweater and fall in love. ♡

Flavored chickpea topping:

1. Strain and rinse two 14-ounce cans of chickpeas.
2. Spread them out on a baking sheet.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Dust the chickpeas with cumin powder, smoked paprika, turmeric powder, salt, and any spice combination you want.
5. Drizzle with olive oil.
6. Stir on the pan, then bake for 30-40 minutes or until semi-crisp.

Turmeric has a strong taste, so if you’ve never tried it before and you’re not sure you’ll like it, I recommend using 1-2 teaspoons first. If you’re confident in turmeric, eat a tablespoon!

Blender stains: Turmeric can leave stains in the soup, depending on your blender. If this happens, we recommend putting your blender on a window in the sun for a day or two to help remove the stain!

Frozen plate

Freeze together:

2 tablespoons olive oil

Half an onion, chopped

2 cloves garlic, minced

One head of cauliflower, cut into about 5 cups of large chunks or florets

1 cup cashew nuts

1 TBSP turmeric

2 teaspoons salt

Squeeze a little lemon juice

Instructions for Instant Pot: Add three cups of water before cooking. High pressure for 10 minutes + 7 minutes natural release.

Slow cooker instructions: Add three cups of water before cooking. Set high for 4 hours.

Final step: Combine soup and add water as needed until thin.