Curried Chicken Soup with Chickpeas and Cauliflower

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"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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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Soup Up Your Chicken Soup on February 23, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

REVIEWS

Reviewed on Oct. 26, 2006 by Patty Jo

We would give this recipe a 4 1/2 stars if it were possible. We think we'll add some extra... MORE

Reviewed on Dec. 26, 2006 by Chris

I agree with the other reviewer that this recipe needs a bit less water in the Fast Chicken... MORE

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