Cauliflower Cashew Soup with Roasted Turmeric Chickpeas

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Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4-6 servings

Cauliflower Cashew Soup with Roasted Turmeric Chickpeas made with Fine Ground Sea Salt Almond Flour Crackers Recipe

Ingredients:

1 cup raw cashews
2 cups chickpeas, cooked, rinsed & drained
1 1/2 tsp turmeric
1 tsp avocado oil
1/2 tsp curry powder
1/2 tsp salt
Pinch of black pepper
1 tsp avocado oil
1 cup chopped onion (1 medium onion)
4 garlic cloves, minced
5 cups chopped cauliflower (1 medium head)
4 cups vegetable stock
1/2 tsp salt
Black pepper, to taste
1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers

Instructions:

ADD cashews to a bowl. Cover with boiling water and soak while you prepare the rest of the recipe.
PREHEAT oven to 400ºF and line a baking sheet with parchment paper.
ADD all turmeric chickpeas ingredients to a bowl and mix to combine.
TRANSFER on the parchment-lined baking sheet and bake for 20-30 minutes or until crispy on the outside, but still tender on the inside.
PREPARE the soup while the chickpeas are baking.
HEAT a large pan over medium heat. Once hot, add avocado oil and onion. Sauté for 5 minutes until translucent.
ADD garlic and cauliflower and cook for 15 minutes, stirring once in a while. You are looking to cook the cauliflower through.
ADD vegetable stock, salt and pepper. Increase heat to high and cook for an additional 5 minutes.
TRANSFER to a blender along with drained and rinsed cashews.
BLEND until smooth. Taste and adjust seasonings.
SERVE in bowls topped with turmeric chickpeas and Simple Mills crackers.

In This Recipe

Cauliflower Cashew Soup with Roasted Turmeric Chickpeas

Ingredients:

Instructions: