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Allergy-Friendly Comfort Soup

Allergy-Friendly Comfort Soup

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Allergy Friendly

Allergy Friendly

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Tammy A.
3

Tammy A.

2/8/2012

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 basil rather than fresh, and I didn't have any goat cheese or turmeric. Oh I can just imagine how the goat cheese would enrich this dish with a creamy texture. The drizzle of soy sauce just topped off wonderfully melded flavors. You must try this!

Lauren
2

Lauren

4/19/2012

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 worried that the soy sauce and feta cheese wouldn't mix, but it was great!! This goes in my permanent recipe file.

bubbejo
0

bubbejo

8/30/2014

Goat cheese makes this recipe a dairy recipe! Milk from ANY animal is dairy and has allergens. Otherwise, it looks like it might be good.

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