Allergy-Friendly Comfort Soup Recipe

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.