• 2 T. Butter
• 1 bunch Scallions, white and green portions thinly sliced and seperated
• 1 Red Bell Pepper, finely chopped
• 1 Green Bell Pepper, finely chopped
• 4 Cups Chicken Broth
• 1 head Cauliflower, cut into florets
• 1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes
• 1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)
• 1 15 oz. can Chickpeas, rinsed & drained
• Salt & Pepper
• 3/4 Cup Plain Whole Milk Yogart

1. I have been looking for recipes with Curry (since curry is so good for you) and found this one by Rachael Ray... I made this soup this past week, very good!
2. 2 T. Butter
3. 1 bunch Scallions, white and green portions thinly sliced and seperated
4. 1 Red Bell Pepper, finely chopped
5. 1 Green Bell Pepper, finely chopped
6. 4 Cups Chicken Broth
7. 1 head Cauliflower, cut into florets
8. 1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes
9. 1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)
10. 1 15 oz. can Chickpeas, rinsed & drained
11. Salt & Pepper
12. 3/4 Cup Plain Whole Milk Yogart
13. 1. In a large saucepan, melt butter over medium heat. Add scallion whites, bell Pepper & curry powder and cook, stirring until tender, about 3 minutes. Add chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until vegetables are tender, 10-12 minutes.
14. 2. Stir in the chicken & chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt & pepper. Stir in the yogart just before serving after removing soup from heat.

I have been looking for recipes with Curry (since curry is so good for you) and found this one by Rachael Ray... I made this soup this past week, very good!