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Allergy-Friendly Comfort Soup
Allergy-Friendly Comfort Soup
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Creamy coconut soup with beans, cauliflower, yams, and bold spices.
Ingredients:
  • 2 yams, peeled and cubed
  • 1 head cauliflower, cut into large florets
  • 1 jalapeno pepper, chopped
  • 1 (14 ounce) can coconut milk
  • 2 cups water
  • 2 cups cannellini beans, drained and rinsed
  • 0.25 cup chopped fresh basil
  • 1 tablespoon soy sauce
  • 1 teaspoon dry mustard powder
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground turmeric
  • 1 bay leaf
  • 1 cinnamon stick
  • salt and ground black pepper to taste
  • 0.25 cup chopped fresh parsley, or to taste
  • 1 teaspoon soy sauce
  • 0.25 cup crumbled goat cheese
Instructions:
  • In a large skillet over medium heat, sauté cubed yams in hot oil until fork-tender, for about 7 to 10 minutes. Add cauliflower and diced jalapeno pepper, cook until cauliflower starts to soften, for an additional 10 to 15 minutes.
  • In a stockpot over medium-high heat, combine coconut milk, water, and cannellini beans. Stir in basil, 1 tablespoon soy sauce, mustard powder, coriander, smoked paprika, ginger, cardamom, turmeric, bay leaf, and cinnamon stick. Season with salt and pepper. Bring to a boil, add yam mixture, reduce heat, and simmer until cauliflower is tender, 30-45 minutes. Garnish with parsley, drizzle with 1 teaspoon soy sauce, and sprinkle with goat cheese before serving.

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