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Recipe: Golden temple soup

This cozy, bright, and nourishing “golden temple” soup is loaded with anti-inflammatory
ingredients like turmeric, cauliflower and cashews. While super creamy — without any cream — you also get great texture from the crispy chickpea topping. So delicious!

Serves 4


  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 large head of cauliflower, chopped into chunks or florets
  • 2/3 cup raw cashews
  • 11/2 tsp ground turmeric
  • 6-7 cups water
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • Optional garnish: squeeze of fresh lemon, parsley, cilantro


Download the recipe booklet



  • 1 can (19oz, 540mL) chickpeas
  • Olive oil
  • Ground cumin, to taste
  • Smoked paprika, to taste
  • Salt, to taste



For the Soup:
1. Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
2. Add 4 cups of water, salt and pepper. Simmer until softened.
3. Using an immersion blender or high powered blender, blend the soup to a smooth and creamy consistency.
4. Add any additional water (remaining 2-3 cups) if you need to thin it out.


For the Chickpea Topping:
1. Preheat oven to 400 degrees F
2. Drain and rinse chickpeas. Spread them on a baking sheet. Sprinkle chickpeas with a dusting of cumin, smoked paprika and salt (or any other spice combination you want).
3. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.


To Serve:
1. Drizzle soup with a squeeze of lemon and top with spiced chickpeas and parsley or cilantro
2. Serve with a simple mixed green or arugula salad and crusty bread for a complete meal!





Per serving, includes soup + spiced chickpeas

  • Calories: 370 kcal
  • Protein: 16.4 g
  • Carbohydrates: 45.2 g
  • Fat: 16.6 g
  • Sugar: 11.3 g
  • Saturated Fat: 2.6 g
  • Fibre: 13.2 g
  • Sodium: 662.3 mg