Curried Chicken Soup With Chickpeas And Cauliflower

1. 1

   Prepare Fast Chicken Soup Base. Bring to a simmer.

2. 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. 3

   Before removing from heat, stir in: 12 cup chopped fresh cilantro.

4. 4

   Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.