curried chicken soup with chickpeas and cauliflower

Ingredients

• Servings: 8
• 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

Recipe

• 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.