Allergy-Friendly Comfort Soup

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/4 cup chopped fresh basil
• 1 tablespoon soy sauce
• 1 teaspoon dry mustard powder
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 bay leaf
• 1 cinnamon stick
• salt and ground black pepper to taste
• 1/4 cup chopped fresh parsley, or to taste
• 1 teaspoon soy sauce
• 1/4 cup crumbled goat cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped jalapeno and cook for 2 minutes, stirring.

2. Stir in the dry mustard, ground coriander, smoked paprika, ground ginger, ground cardamom and ground turmeric. Cook for 1 minute until fragrant.

3. Add the cubed yams and cauliflower florets and stir to coat them in the spices.

4. Pour in the water and coconut milk, then add 1 tablespoon soy sauce, the bay leaf and the cinnamon stick. Bring to a boil, then reduce the heat and simmer, covered, for 25 minutes until the yams are tender.

5. Remove and discard the bay leaf and cinnamon stick. Stir in the drained, rinsed cannellini beans and simmer for 5 minutes to heat through.

6. Puree the soup with an immersion blender until mostly smooth, or leave some chunks if you prefer. Season with salt, black pepper and the remaining 1 teaspoon soy sauce.

7. Stir in the chopped basil and parsley, adjusting the parsley to taste. Ladle into bowls and top each serving with crumbled goat cheese.