Description
Mediterranean golden soup blends roasted cauliflower with aromatic spices, creating a comforting dish. Mediterranean influences shine through with herbs and a silky texture that transports you to sunny coastal kitchens.
Ingredients
Scale
- 1 medium head cauliflower, chopped
- 2 large carrots, peeled and chopped
- 1 medium onion, diced
- 4 cups (960 ml) vegetable broth
- 1 (14 oz/400 g) can full-fat coconut milk
- 1 cup raw cashews (soaked 2+ hours or in hot water for 20 minutes)
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- ¼ tsp cayenne pepper (optional)
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Roasted chickpeas (optional)
- Chopped fresh cilantro (optional)
- Drizzle of coconut milk or olive oil (optional)
- Crushed red pepper flakes (optional)
Instructions
- Sauté Base: In a large pot, caramelize onions in olive oil over medium heat until translucent, then swiftly incorporate minced garlic and ginger, allowing aromatics to bloom for one minute.
- Spice Awakening: Sprinkle ground turmeric, cumin, coriander, and cayenne pepper into the foundation, quickly stirring to toast and release their intense flavor spectrum.
- Vegetable Integration: Add cauliflower and carrots to the seasoned mixture, pour vegetable broth, and simmer covered until vegetables soften and flavors harmonize, approximately 15-18 minutes.
- Textural Transformation: Transfer hot mixture to blender, introducing pre-soaked cashews, and puree until achieving an ultraluxurious, silken consistency. For safety, work in batches or use immersion blender.
- Final Refinement: Return creamy puree to pot, gently fold in coconut milk and lemon juice, adjusting seasoning with salt and black pepper. Warm thoroughly without boiling.
- Presentation: Ladle golden soup into serving bowls, artfully garnishing with chickpeas, fresh cilantro, and optional complementary toppings. Serve immediately while temperature is optimal.
Notes
- Spice Toasting Technique: Toast spices briefly to unlock their deep, complex flavors without burning, which can create a bitter taste. Stir continuously and watch the pan carefully during this 30-second window.
- Blending Safety Hack: Allow hot soup to cool slightly before blending to prevent potential steam pressure buildup. Always remove the blender’s center lid cap and cover with a kitchen towel to release steam safely while blending.
- Cashew Preparation Tip: Soak raw cashews in hot water for at least 30 minutes before blending to ensure a smoother, more consistent creamy texture and easier processing in the blender.
- Dietary Modification Strategy: For a protein boost, add cooked quinoa or lentils directly into the soup. Vegans can keep the recipe as-is, while those wanting more protein can incorporate shredded chicken or tofu without disrupting the golden soup’s fundamental flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 290
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg