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Ingredients
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1 recipe Fast Chicken Soup Base
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2 (16 ounce) cans chickpeas, drained
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2 cups bite-size cauliflower florets
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2 tablespoons curry powder
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1 (13.5 ounce) can coconut milk (optional, but very good)
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½ cup chopped fresh cilantro
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Salt and freshly ground black pepper
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grated Parmesan cheese
Directions
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Prepare Fast Chicken Soup Base. Bring to a simmer.
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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).
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Before removing from heat, stir in: 12 cup chopped fresh cilantro.
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Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
264 | Calories |
13g | Fat |
30g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 264 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 10g | 51% |
Cholesterol 4mg | 1% |
Sodium 574mg | 25% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 7g | 24% |
Total Sugars 0g | |
Protein 9g | 19% |
Vitamin C 21mg | 24% |
Calcium 117mg | 9% |
Iron 4mg | 21% |
Potassium 406mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.