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    Golden Soup

    6 servings

    servings

    5 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    2 tablespoons olive oil

    half an onion, chopped

    2 cloves garlic, chopped

    1 head of cauliflower, chopped into about 5 cups of chunks or florets

    1 cup cashews

    1 tablespoon turmeric – see notes

    7-8 cups water

    2 teaspoons salt

    a squeeze of lemon juice

    Directions

    Sauté

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

    Simmer

    Add the water (I usually start with 4 cups) and salt. Simmer until softened.

    Blend

    Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.

    Finish

    Return to the soup pot and add any additional water (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. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE. ♡

    Nutrition

    Serving Size

    -

    Calories

    180

    Total Fat

    13.3 g

    Saturated Fat

    2.3 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    0 mg

    Sodium

    817.3 mg

    Total Carbohydrate

    13.2 g

    Dietary Fiber

    3.1 g

    Total Sugars

    3.6 g

    Protein

    5.7 g

    6 servings

    servings

    5 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    2 tablespoons olive oil

    half an onion, chopped

    2 cloves garlic, chopped

    1 head of cauliflower, chopped into about 5 cups of chunks or florets

    1 cup cashews

    1 tablespoon turmeric – see notes

    7-8 cups water

    2 teaspoons salt

    a squeeze of lemon juice

    Directions

    1

    Sauté

    2

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

    3

    Simmer

    4

    Add the water (I usually start with 4 cups) and salt. Simmer until softened.

    5

    Blend

    6

    Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.

    7

    Finish

    8

    Return to the soup pot and add any additional water (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. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE. ♡