Curried Chicken Soup With Chickpeas And Cauliflower

• 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

1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 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).
3. Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

chicken soup base, chickpeas, bitesize cauliflower, curry powder, coconut milk, fresh cilantro, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/76973/curried-chicken-soup-with-chickpeas-and-cauliflower/ (may not work)