Adapted from Pinch of Yum
2 TB Trio Carmel extra virgin olive oil
half of onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of florets
1 cup raw cashews
1 TB turmeric
7 cups water
2 tsp salt
Trio Carmel Baklouti Green Chili Pepper olive oil (can substitute Trio Carmel Gremolata if not a fan of spicy oil)
roasted chickpeas (see below)
fresh parsley, chopped
coarse sea salt
Heat the olive oil in a deep soup pot. Add onion, garlic, cauliflower, cashews and turmeric. Sauté for 10 minutes or until fragrant.
Add 4 cups water and salt. Simmer until softened.
Working in batches, transfer the soup to a blender and blend into a creamy consistency.
Return the soup to the pot and, a little at a time, add enough of the remaining 3 cups of water to thin soup to your liking. Squeeze the juice of a half or whole lemon to taste.
Ladle soup in bowl, drizzle with Trio Carmel Baklouti Green Chili Pepper olive oil, garnish with roasted chickpeas, fresh parsley and coarse sea salt.
Drain and rinse 2-14 oz. can chickpeas. Spread on a baking sheet. Preheat oven to 400. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric and salt (and any other spice combo you’d like). Drizzle with Trio Carmel extra virgin olive oil. Stir on the pan and roast for 30-40 minutes or until semi-crispy.