Description
Coming from a family with many strange allergies, this soup is friendly for virtually anyone and is the ultimate comfort food. You won’t feel like you are missing any of your favorites! Gluten-free, egg-free, nut -free, dairy-free, fish-free, latex allergen-free and flavor-full!
Ingredients
- 2 tablespoons olive oil
- 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
- ¼ cup chopped fresh basil
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground turmeric
- 1 bay leaf
- 1 cinnamon stick
- salt and ground black pepper to taste
- ¼ cup chopped fresh parsley, or to taste
- 1 teaspoon soy sauce
- ¼ cup crumbled goat cheese
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 10