For a smoother soup, you can use an immersion blender to partially or fully blend the soup after simmering. Be careful when blending hot liquids! Adjust the amount of jalapeno pepper to your preference for spice level. Removing the seeds will significantly reduce the heat. If you don't have fresh basil, you can substitute 1 teaspoon of dried basil, adding it along with the other spices. This soup freezes well! Allow it to cool completely before transferring it to airtight containers and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating. Feel free to experiment with other vegetables! Carrots, celery, or spinach would all be delicious additions. For a richer flavor, consider roasting the yams and cauliflower before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
Allergy-Friendly Comfort Soup
-
PREP TIME30 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING10 People
-
VIEWS21
Embrace a bowl of pure comfort with this incredibly versatile and allergy-conscious soup. Bursting with warm spices and creamy textures, it's a flavorful symphony that caters to almost every dietary need without sacrificing an ounce of deliciousness. A hug in a bowl!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate35 g
-
Cholesterol3 mg
-
Fiber8 g
-
Protein6 g
-
Saturated Fat9 g
-
Sodium278 mg
-
Sugar2 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet or Dutch oven, heat the olive oil over medium heat. Add the cubed yams and cook, stirring occasionally, until they are fork-tender and slightly browned, about 7-10 minutes.
02
StepAdd the cauliflower florets and chopped jalapeno to the skillet. Continue cooking, stirring occasionally, until the cauliflower begins to soften, about 10-15 minutes.
03
StepIn a separate large stockpot, combine the coconut milk, water, and cannellini beans. Stir in the chopped basil, soy sauce (or tamari), dry mustard powder, ground coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick.
04
StepSeason the soup generously with salt and freshly ground black pepper to taste. Bring the soup to a gentle boil over medium-high heat, then add the cooked yam and cauliflower mixture.
05
StepReduce the heat to low, cover, and simmer gently until the cauliflower is very tender and the flavors have melded, about 30-45 minutes. Remove the bay leaf and cinnamon stick before serving.
06
StepLadle the soup into bowls. Garnish with fresh parsley, a drizzle of soy sauce (or tamari), and crumbled goat cheese (if using).
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lacey Hoeger
Jun 24, 2025I found this recipe a little bland. I added a pinch of cayenne and an extra tablespoon of soy sauce to the broth to balance it.
Albert Borer
Jun 13, 2025I was skeptical about a dairy-free and nut-free soup, but this recipe completely changed my mind! It's creamy, comforting, and packed with flavor.
Olin Halvorson
Jun 10, 2025I love that this soup is so versatile. I've added different vegetables and beans, and it always turns out great.
Verner Kerluke
May 27, 2025This soup is a lifesaver for my family with multiple allergies! It's so flavorful and satisfying, and I don't have to worry about any hidden ingredients.
Name Connelly
May 22, 2025My kids even love this soup! They don't even realize it's allergy-friendly.
Allie Cremin
May 2, 2025The combination of spices is amazing! It gives the soup a warm and aromatic flavor that is perfect for a chilly evening.
Rebeca Connelly
Apr 12, 2025This soup is easy to prepare and is very flavorful, it's a keeper!