Curried Chicken Soup with Chickpeas and Cauliflower

Ingredients

• 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

Directions

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.