Golden Soup
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Golden Soup is a warming, healthy meal that is perfect for any time of year, but especially when the weather is cold. This soup packs ingredients that will help strengthen your immune system during cold and flu season.
The combination of turmeric, garlic and lemon juice is the ideal way to create big flavor while also making it extra healthy. Using minimal ingredients, this soup comes together quickly, making it an easy option for busy weeknights, or when you’re feeling under the weather.
You can top this soup with crispy chickpeas, fresh parsley or cilantro and crushed red pepper for some extra spice.
I like to serve this soup alongside crusty bread or naan bread and a healthy salad. You can store it in the fridge in an airtight container for up to 4 days.
Golden Soup
Servings: 6
Ingredients
- 2 Tbsp. Heinen's olive oil
- 1 Tbsp. Heinen's turmeric
- 1/2 tsp. Heinen's paprika
- 4 garlic cloves, minced
- 1/4 cup sweet onion, chopped
- 1 large carrot, peeled and chopped
- 1 Tbsp. fresh ginger, grated
- 1 head cauliflower, stem removed, cut into florets (about 4-5 cups)
- 4- 6 cups Heinen's vegetable stock (depends on the consistency you want)
- 1 cup Heinen's chickpeas, drained and rinsed
- 1/2 lemon, juiced
- Fresh parsley, for garnish
- Heinen's crushed red pepper, for garnish
- Crispy chickpeas, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat.
- Add the garlic and sauté for 1 minute. Add the onion, carrot and fresh ginger. Continue to sauté for 2 minutes.
- Add the turmeric, paprika and a dash of salt and pepper. Stir for another minute until the spices are fragrant.
- Add the cauliflower and sauté for about 8 minutes.
- Pour in 4 cups of broth and simmer until the cauliflower is soft. Add the chickpeas and simmer for another 2 minutes.
- Working in batches, puree the soup in a blender until it reaches a creamy consistency. You can also use a handheld blender.
- Pour the soup back into the pot and stir in the lemon juice. If you think the soup is too thick, add more broth and simmer until warmed through.
- Serve the soup with fresh parsley, crispy chickpeas and crushed red pepper.
- Store the leftovers in an airtight container in the fridge for up to 4 days.
