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Curried Chicken Soup with Chickpeas and Cauliflower recipe |
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8 servings
Ingredients:
1 recipe Fast Chicken Soup Base2 (16 ounce) cans chickpeas, drained2 cups bite-size cauliflower florets2 tablespoons curry powder1 (13.5 ounce) can coconut milk (optional, but very good)1/2 cup chopped fresh cilantroSalt and freshly ground black peppergrated 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.
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