Name: Allergy-Friendly Comfort Soup
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Olive oil - 2 tablespoons; Yams, peeled and cubed - 2; Cauliflower, cut into large florets - 1 head; Jalapeño pepper, chopped - 1; Coconut milk - 1 (14 ounce) can; Water - 2 cups; Cannellini beans, drained and rinsed - 2 cups; Chopped fresh basil - ¼ cup; Soy sauce - 1 tablespoon; Dry mustard powder - 1 teaspoon; Ground coriander - 1 teaspoon; Smoked paprika - 1 teaspoon; Ground ginger - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground turmeric - ½ teaspoon; Bay leaf - 1; Cinnamon stick - 1; Salt and ground black pepper to taste - 1; Chopped fresh parsley, or to taste - ¼ cup; Soy sauce - 1 teaspoon; Crumbled goat cheese - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Allergy-Friendly Comfort Soup

1. Olive oil - 2 tablespoons

2. Yams, peeled and cubed - 2

3. Cauliflower, cut into large florets - 1 head

4. Jalapeño pepper, chopped - 1

5. Coconut milk - 1 (14 ounce) can

6. Water - 2 cups

7. Cannellini beans, drained and rinsed - 2 cups

8. Chopped fresh basil - ¼ cup

9. Soy sauce - 1 tablespoon

10. Dry mustard powder - 1 teaspoon

11. Ground coriander - 1 teaspoon

12. Smoked paprika - 1 teaspoon

13. Ground ginger - ½ teaspoon

14. Ground cardamom - ½ teaspoon

15. Ground turmeric - ½ teaspoon

16. Bay leaf - 1

17. Cinnamon stick - 1

18. Salt and ground black pepper to taste - 1

19. Chopped fresh parsley, or to taste - ¼ cup

20. Soy sauce - 1 teaspoon

21. Crumbled goat cheese - ¼ cup

How to cook deliciously - Allergy-Friendly Comfort Soup

1. Stage

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.

2. Stage

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.