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Cooking 101
Soups are a favorite part of our recipe repertoire because people often find them intimidating, but they don’t have to be. The key is to season well and layer your flavors. Roasting the cauliflower and sweating the onions builds deep flavor, while the roasted chickpeas add a welcome crunch. And of course, our Golden Turmeric Tahini adds tons of seasoning, brightness, and a beautiful sunshiny color to this soup, perfect for a rainy day.
Chef Tip: Season each ingredient with a pinch of salt at each stage of cooking and mixing, and you won’t need to worry about under seasoning your soup.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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