Curried Chicken Soup with Chickpeas and Cauliflower

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the ‘from scratch’ method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

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.

Per Serving: 264 calories; protein 9.4g; carbohydrates 29.6g; fat 13.3g; cholesterol 4.4mg; sodium 574.4mg.

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