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Cauliflower Cashew Soup with Roasted Turmeric Chickpeas

  • 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


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


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.