Curried Chicken Soup with Chickpeas and Cauliflower recipe
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Ingredients
- 1 recipe Fast Chicken Soup Base 2 (16 ounce) cans chickpeas, drained 2 cups bite-size cauliflower florets 2 tablespoons curry powder 1 (13.5 ounce) can coconut milk (optional, but very good) ½ cup chopped fresh cilantro Salt and freshly ground black pepper grated Parmesan cheese
Nutrition Info
- 263.8 caloriescarbohydrate: 29.6 gcholesterol: 4.4 mgfat: 13.3 gfiber: 6.8 gprotein: 9.4 gsaturatedFat: 10.1 gservingSize: -sodium: 574.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Curried Chicken Soup with Chickpeas and Cauliflower
Directions
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Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained, 2 cups bite-size cauliflower florets, 2 Tbs. curry powder, 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.