Lactose-Free Vegetable Soup
Carrots, zucchini, green beans, and celery simmer in vegetable broth for a light, dairy-free soup. Ready in about thirty minutes.
This is a straightforward vegetable soup built for a chilly evening: a handful of everyday vegetables sautéed briefly, then simmered in vegetable broth until everything turns tender. Dicing the vegetables to a similar size helps them all finish cooking at roughly the same time, so nothing turns mushy while the rest is still firm.
There's no cream or dairy anywhere in the pot, which makes it a naturally lactose-free option that's still warm and comforting. Using low-sodium broth also means you can control the salt level yourself rather than relying on a packaged base.
Ladle it hot into bowls as a light lunch, or serve it alongside a sandwich for something more filling. A squeeze of lemon just before eating brightens the broth nicely.
Ingredients
- 1 cup carrots — diced
- 1 cup zucchini — diced
- 1/2 cup green beans — chopped
- 1/2 cup celery — sliced
- 1 cup vegetable broth — low sodium
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt — to taste
- 1/8 teaspoon black pepper — freshly ground
Instructions
- 1Heat olive oil in a pot over medium heat.
- 2Add diced carrots, zucchini, green beans, and celery. Sauté for 5 minutes.
- 3Pour in vegetable broth, season with salt and pepper.
- 4Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
- 5Serve hot as a comforting, lactose-free soup.