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This is quite possibly the best soup I’ve ever made! It’s so unbelievably creamy and barely need any ingredients! THANK YOU!
Lauren Micalizio
Golden Soup is hee-yahhh.
What exactly is golden soup, you ask? Friends, it’s a lifestyle. It’s a like-to-eat-healthy-food, but-like-to-eat-cozy-food-more, and-have-eaten-out-a-lot-lately-so-need-intervention-quickly kind of lifestyle. You know the kind. You know if Golden Soup is right for you. If it fits, you just know.
This soup has:
- turmeric (hence the big, beautiful golden-ness)
- cauliflower
- cashews
- garlic / onions
- olive oil
- salt
- squeeze of lemon juice – just trust
- crispy chickpeas and parsley and more olive oil on top
and therefore it also has the power to:
- reduce inflammation
- boost antioxidants
- make skin happy
- make tummy happy
- generally be very healing.
Bonus for the lifestyle part: it takes about 25 minutes to make, and it tastes like the most wonderful creamy goodness of winter.
If it feels like I’m selling you something, it’s because I am. I AM SELLING YOU GOLDEN SOUP.
How To Make Our Golden Soup:
And those roasted chickpeas on top? I THINK YES.
This is a gem of the wintertime.
It is delicious and lovely and good for you all while being silky, seductive, and creamy-yumo.
If you try it and love it, tag me on Instagram if you have a second it before you drink this soup down. Maybe we can swap golden soup pics? Shouldn’t be too hard – it’s basically my lunch every day. Golden Soup Goddess, that’s who I am.
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Golden Soup
- Total Time: 30 minutes
- Yield: 6 servings (about 1 1/2 cups each) 1x
Description
Cozy, bright, and healing with power-foods like turmeric, cauliflower, and cashews. Topped with crispy chickpeas. Super creamy and SO GOOD.
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
Instructions
- 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. ♡
Notes
For the Spiced Chickpea Topping: Drain and rinse 2 14-ounce cans chickpeas. Spread them on a baking sheet. Preheat oven to 400. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.
Turmeric: Turmeric has a strong flavor, so if you’ve never tried it before and you’re not sure you will like it, I would suggest using 1-2 teaspoons to start. If you’re a confident turmeric user, go for the full 1 tablespoon!
Blender Stains: Depending on your blender, this soup can leave a stain from the turmeric. If this happens, we recommend leaving your blender sitting in a window in the sun for a day or two which will help get rid of the stains!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Keywords: golden soup, turmeric soup, healthy soup, anti-inflammatory recipe
Make It A Freezer Meal!
Freeze Together:
- 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
- 2 teaspoons salt
- a squeeze of lemon juice
To Cook:
INSTANT POT: Add three cups of water before cooking. From frozen, 10 minutes on high pressure + 7 minutes natural release.
SLOW COOKER: Add three cups of water before cooking. From frozen, 3-4 hours on high.
FINAL STEP: Blend soup until smooth. Add more water, 1/2 cup at a time, to reach desired consistency.
View more healthy freezer meals here!
We Love That You Loved It!
One More Thing!
This recipe is part of our magical cauliflower recipes page. Check it out!
So so delicious,quick & easy to put together! This one goes in my favorite! Thank you 🥰
Consider adding black pepper to the recipe, if it won’t detract from the flavor profile you are looking for. Black pepper dramatically increases the absorption of the curcumin in turmeric.
This was delicious! Will definitely make again.
no ginger? It’s also has powerful anti-inflammatory properties
Haven’t made this in years and decided to revisit. Absolutely delicious. Was short on cashews so subbed some pine nuts as advised. Pureed until smooth and it was all about the garnishes. In addition to the other great toppings suggested, we added pomegranate seeds which made for a sweet little pop. Thank you for the fantastic website.
I don’t like tumeric any other suggestions or just leave out? Thank you.
Belle
Hey all, just want to say that an alternate topper that is bright and delicious is some chopped fresh mint, flaky salt and a swirl of honey.
Can you make this in the instant pot starting with fresh ingredients (not frozen)?
Yes you can Rachel! You may not need the full 10 minutes. You could probably do 7-8 minutes.
Just made it for some friends and have it in a 32oz mason jar and it’s SO pretty—-especially the little flecks of green parsley.
Do you have to purée. Is it good all chunky?
You don’t have to puree the soup, but we’d recommend it since the cashews give the soup a nice, creamy texture.
This Golden Soup looks absolutely delicious! I love how comforting and vibrant it is. Can’t wait to try making it this weekend! Thank you for sharing such a wonderful recipe!
Tried this last night and really enjoyed it. Want to have it as leftovers, but there isn’t quite enough for full servings. Any suggestions on something that would pair well with this soup?
I made the Golden Soup last night and it was a huge hit! The flavors are absolutely incredible, and I love how comforting it is. I added a sprinkle of fresh herbs on top, which really brought it to another level. Thank you for such a wonderful recipe!
This Golden Soup looks absolutely delicious! I can’t wait to try it out. I love how comforting it seems, perfect for chilly evenings. Thanks for sharing such a wonderful recipe!
This is amazing recipe
Normally I LOVE Pinch of Yum, but I would say this was my most disappointing recipe. The soup was fine, but the topping didn’t work. There were way too much chickpeas and they sunk in the soup. The effect was just kinda unpleasant to eat.
I made this and used Souper Cubes to freeze this in 1 cup portions. Pressure cooked in the IP and used a stick blender, had no problems with the cashews.
I had this today for lunch, with croutons and some crumbled bacon for a topping. Even drizzled a little spoonful of bacon drippings over the soup. Was very satisfying!
I’ll be honest, this isn’t a super WOW soup to me, but it’s a really nice, comforting meal when I was something light but filling and easy to doctor up. I could also see serving a cup of this with a grilled cheese sandwich and some fruit for a very hearty dinner.
Not gonna lie… I don’t know why there’s suddenly a “Lifestyle” that comes with a soup, but I tried this and it was pretty mid… fr fr
Thankyou for sharing nice content.
Just came on here to say that this recipe has been a favorite for my husband and I for several years. Recently decided to make it for our picky toddler who is fascinated by soup, and it was a huge hit. We’ve made it several times, and every time she licks her bowl clean and asks for more.
I’ve made this recipe half a dozen times and it always turns out delicious. I use an immersion blender to purée the soup for convenience and top it with roasted sunflower seeds or pumpkin seeds (pepitas). I only add the garlic to sauté for about 30 seconds right before I add the water. Thank you for a great recipe!
Love the Golden Soup! This time I roasted the cauliflower, garlic and onion. It was pretty darn good! When I look for one of your recipes, I tell my self, “I need a dose of yum!”
Absolute favourite in our house. My toddler boys love this ‘super food’ and my older girls make it on their own! So easy and so healing.
We felt this soups needed a bit more flavor. We seasoned with turmeric, cumin, coriander, fennel and ginger. It was on the thin side, so we added coconut milk for heft. We used broth instead of water.
Added onions to the roasted chickpeas and a bunch more cumin.
We fried up some fresh minced ginger, the little fried bits make for a great topping. Keep the ginger oil and that’s a great topping as well along with the parsley and lemon.
This soup is not good. Ended up flushing down the toilet.