Curried Chicken Soup

Those of you who know me well know that I am a soup addict! They are especially convenient when feeding a beginning eater though because all the veggies are nice and soft for little gums to mash. I found this on Rachael Ray's website and made it yesterday. The actual recipe was a little bland for my liking, but it leaves you free to spice it up however you want (I tried it spicy with crushed red pepper and more traditional with some seasoned salt)...I also added some cheese on top, because I add cheese to pretty much everything I eat :-). It is nice and healthy too though. Addie LOVED it in original form and Ella liked it spiced up a bit. I know a lot of you have babies about Addie's age and thought you might want to give it a try...
Curried Chicken Soup
From Every Day with Rachael Ray
November 2007

(photo via Rachael Ray)

2 tablespoons butter
1 bunch scallions, white and green portions thinly sliced separately
1 red bell pepper, finely chopped
2 teaspoons curry powder
One 32-ounce container (4 cups) chicken broth
1 head cauliflower, cut into florets
1 large baking potato (12 to 14 ounces), peeled and cut into small cubes
1 rotisserie chicken, skin discarded and meat shredded
(I just boiled some plain chicken, so that probably makes it more flavorful)
One 15-ounce can chickpeas, rinsed
Salt and pepper
3/4 cup plain whole milk yogurt (I used FF Sour Cream)
1. In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes.
2. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.