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Lili Goehring
Indian chicken soup with cauliflower florets
Chicken soup with cauliflower, lentils, tomatoes, coconut milk, hot curry and, of course, tender chicken breast cubes.
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Ingredients
Directions
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Halve possibly the larger cauliflower florets.
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Heat the oil in a large (soup) pan and fry the cauliflower with the curry powder over medium heat for 3 minutes.
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Meanwhile, put the lentils in a colander and rinse under cold running water.
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Cut the tomatoes into wedges.
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Add the lentils, tomatoes, bouillon tablet, coconut milk, chicken cubes and water to the cauliflower and bring to high heat on high heat.
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Turn down the heat and let it simmer for 10 minutes.
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Serve in deep bowls.
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Nutrition
350Calories
Sodium28% DV680mg
Fat23% DV15g
Protein58% DV29g
Carbs7% DV21g
Fiber32% DV8g
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