Curried Chicken Soup with Chickpeas and Cauliflower Recipe

Ingredients <br>- 1 recipe Fast Chicken Soup Base <br>- 2 (16 ounce) cans chickpeas, drained <br>- 2 cups bite-size cauliflower florets <br>- 2 tablespoons curry powder <br>- 1 (13.5 ounce) can coconut milk (optional, but very good) <br>- ½ cup chopped fresh cilantro <br>- Salt and freshly ground black pepper <br>- grated Parmesan cheese <br><p></p>Directions <br>step 1: Prepare Fast Chicken Soup Base. Bring to a simmer. <br>step 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). <br>step 3: Before removing from heat, stir in: 12 cup chopped fresh cilantro. <br>step 4: Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese. <br>

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)
- ½ cup chopped fresh cilantro
- Salt and freshly ground black pepper
- grated Parmesan cheese

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

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