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 calories
carbohydrate: 29.6 g
cholesterol: 4.4 mg
fat: 13.3 g
fiber: 6.8 g
protein: 9.4 g
saturatedFat: 10.1 g
servingSize: -
sodium: 574.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

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