Soups are a staple winter dish. This recipe uses aromatic spices to enhance the flavour of the yam, which is a grounding root vegetable. This soup tastes delicious and it will infuse your entire kitchen with mouthwatering smells. 


  • Yams get their rich orange colour from the antioxidant beta-carotene. Beta-carotene is then converted to vitamin A in the body. Vitamin A from carotenoid sources have been researched for their potential anti-cancer and anti-aging properties. However, beta-carotene is best absorbed when there is fat present, so don’t skip the coconut oil in this recipe!
  • Cauliflower is a member of the cruciferous vegetable family. This group of veggies are amazing for enhancing detoxification processes in the body, particularly for removing excess estrogen. You may not have known that cauliflower is loaded with vitamin C too. One cup of cauliflower contains almost equal amounts of vitamin C as an orange. Vitamin C is a powerful antioxidant and offers incredible support to the immune system.

Moroccan Yam & Cauliflower Soup Ingredients:

3 tablespoons coconut oil, melted

1 large cauliflower

1 large yam

3 garlic cloves

1 medium onion, chopped

1 teaspoon cumin

1/2 teaspoon cinnamon

1 teaspoon fresh grated ginger

1/2 teaspoon fresh grated turmeric

4 cups of water or broth

Sea salt & fresh pepper

1/3 cup pecans (optional)

1/4 cup parsley, chopped (optional)


Preheat oven to 400°F. Cut cauliflower into small florets, cube the yams, and roughly chop the garlic cloves. Toss all of the vegetables with 2 tablespoons of coconut oil and liberally season with sea salt and pepper. Spread onto a baking sheet and roast for 25 - 30 minutes, or until yams are fork-tender. Flip vegetables halfway through. 

While the vegetables are roasting, heat the remaining tablespoon of coconut oil in a large pot. Sauté onions until translucent (approx. 5 minutes). Stir cumin and cinnamon in and heat until fragrant. Remove from heat until the cauliflower and yams are ready to be added. Once cooked through, add yams, cauliflower, and garlic to the soup pot. Return to heat, add ginger, turmeric, and water, and bring to a gentle boil. Immediately reduce to a simmer for 10 minutes. Remove from heat and blend until smooth with an immersion blender. Thin with more liquid if necessary and season with additional sea salt. Top with pecans and parsley before serving. 

Serves 4


Recipe originally published on