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Before you jump to Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.
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Probably the food just isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or even steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is especially economical when it's full before a cycle is going. Preserve even more money by air drying or cool drying your dishes instead of heat drying them.
The kitchen alone provides you with many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. It's about being sensible, more often than not.
We hope you got insight from reading it, now let's go back to golden soup (turmeric and cauliflower soup with crispy chickpeas) recipe. You can cook golden soup (turmeric and cauliflower soup with crispy chickpeas) using 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
- Provide of medium white onion, chopped.
- Prepare of garlic, chopped.
- Get of cauliflower, chopped.
- Get of cashew nuts.
- Take of turmeric powder.
- Provide of water.
- Provide of salt to taste.
- You need of Lemon.
- Use of Olive oil.
- Get of Crispy chickpeas.
- Take of pre-cooked chickpeas.
- Provide of Cumin powder.
- Use of Smoked paprika.
- Take of Turmeric powder.
- You need of Salt.
Steps to make Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
- Saute onion, garlic, cauliflower, cashews and turmeric until fragrant.
- Pour in water and simmer until the cauliflower and cashews are softened. This may take 15-20 minutes. I usually start with half of the water and see if the cauliflower are barely covered. You may add water towards the end if the soup turned out too thick..
- Transfer the soup in a blender or use an immersion blender and blend until smooth. Add water if the soup too thick for your preference..
- Finish the disk with salt and a squeeze of lemon to taste. Serve hot, top with crispy chickpeas, chopped cilantro/parsley and splash of olive oil..
- To make the crispy chickpeas: drain and wash chickpeas. Remove the skin if its still on. Spread over a baking sheet and sprinkle with spices. Roast to 205C for 30-40 minutes. Do this ahead of the cook..
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