Curried Chicken Soup with Chickpeas and Cauliflower
Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com
Ingredients
8
8 servings
- •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)
- •0.5 cup chopped fresh cilantro
- •Salt and freshly ground black pepper
- •grated Parmesan cheese
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 264
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 7g
- Protein: 9g
- Sugar: 0g
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