Allergy-Friendly Comfort Soup

Beans, cauliflower, and yams give body to a soup made with coconut milk and plenty of flavorful spices.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 270 Calories

Ingredients

• 2 cups water
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 cinnamon stick
• 1 tablespoon soy sauce
• 1 teaspoon soy sauce
• 1 jalapeno pepper, chopped
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard powder
• 1 teaspoon smoked paprika
• 1 head cauliflower, cut into large florets
• 2 yams, peeled and cubed
• 2 cups cannellini beans, drained and rinsed
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground ginger
• 0.25 cup chopped fresh basil
• 0.5 teaspoon ground cardamom
• 0.25 cup crumbled goat cheese
• 0.25 cup chopped fresh parsley, or to taste

Recipe Instructions

Step 1

Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.

Step 2

Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.