Curried Chicken Soup with Chickpeas and Cauliflower

Curried Chicken Soup with Chickpeas and Cauliflower

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)
  • 1/2 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • grated Parmesan cheese


Directions

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 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).
  3. Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

05/10/2018
Curried Chicken Soup with Chickpeas and Cauliflower, recipe PT15M PT1H 5 455 calories

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