Allergy-Friendly Comfort Soup
Ingredients1 h 20 m servings 270 cals
- 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.
- 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.
Per Serving: 270 calories; 12.7 g fat; 34.9 g carbohydrates; 6.3 g protein; 3 mg cholesterol; 278 mg sodium. Full nutrition
ReviewsRead all reviews 6
This soup is fragrant, warming, filling, satisfying, and definitely comforting! I love the smell and taste of cardamom. I had to make some substitutions: sweet potatoes instead of yams, dried ...
Tasty,, but it did need more water to make a broth. I added some red pepper flakes because I got a very tame jalapeno
I made a half recipe, but used full spice amounts. This is delicious! I didn't have jalapeno pepper or cinnamon stick, so I used red pepper flakes for the heat and 1/2 tsp cinnamon. I was worr...
This recipe is delicious and so easy to make! I'm on an allergy elimination diet so I couldn't use the coriander and I didn't have any cardamom and I used fresh ginger instead of dry but made th...
This is so delicious, that probably any variation is great. It is more like a curry, needs no extra juice (see my pic), I served it over brown rice. The reason for 4 stars, because following the...