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

Method

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.