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We hope you got insight from reading it, now let’s go back to golden soup (turmeric and cauliflower soup with crispy chickpeas) recipe. To cook golden soup (turmeric and cauliflower soup with crispy chickpeas) you need 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Golden Soup (Turmeric and Cauliflower Soup with Crispy Chickpeas):
- Prepare 1 medium white onion, chopped
- Prepare 2 cloves garlic, chopped
- Take 1 head cauliflower, chopped
- Provide 1 cup cashew nuts
- Take 1 tbsp turmeric powder
- Prepare 8 cups water
- You need 2 tsp salt to taste
- Use Lemon
- Use Olive oil
- You need Crispy chickpeas
- Use 1 can pre-cooked chickpeas
- Use Cumin powder
- Take Smoked paprika
- You need Turmeric powder
- Use 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are likely to use was stored correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that say just how long you can keep the food and whether it must go from the refrigerator.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
After this date, that the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, be certain you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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