21 Easy Dairy Free Egg Free Nut Free Recipes To Try

Eating dairy-free, egg-free, and nut-free doesn’t mean sacrificing flavor or creativity in the kitchen.

Whether you have food allergies, follow a special diet, or simply prefer plant-based meals, it’s entirely possible to enjoy delicious, satisfying dishes without these common ingredients.

From hearty soups and stews to vibrant salads, wholesome grain bowls, and indulgent desserts, these recipes prove that meals can be both safe and spectacular.

This collection of 21 dairy free, egg free, nut free recipes is perfect for anyone looking to eat healthily, safely, and deliciously.

Each recipe is thoughtfully crafted to be flavorful, nourishing, and easy to prepare for family meals or weeknight dinners.

21 Easy Dairy Free Egg Free Nut Free Recipes To Try

Eating without dairy, eggs, or nuts can seem challenging, but it opens the door to a world of wholesome, plant-based, and allergy-friendly culinary creativity.

With these 21 recipes, you have everything from hearty soups and comforting casseroles to vibrant salads and sweet treats—all free from common allergens but full of flavor and nutrition.

Whether you’re cooking for yourself, your family, or friends with dietary restrictions, these dishes are versatile, satisfying, and easy to prepare.

Enjoy experimenting with these recipes, and discover how delicious and comforting allergy-friendly cooking can be!

Creamy Coconut Lentil Soup

This hearty, comforting soup is packed with protein and fiber from lentils, flavored with aromatic spices and creamy coconut milk.

It’s perfect for a cozy dinner or as a make-ahead meal for the week.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• 1 medium carrot, diced
• 1 medium potato, diced
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat for creaminess)
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in cumin, coriander, turmeric, and smoked paprika, allowing the spices to bloom in the oil for 30 seconds.
4. Add diced carrot, potato, and rinsed lentils. Stir to coat vegetables and lentils in the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until lentils and vegetables are tender.
6. Stir in the coconut milk and simmer for another 5 minutes. Season with salt, pepper, and lime juice.
7. Blend slightly with an immersion blender for a creamy texture while keeping some lentil chunks for heartiness.
8. Serve hot, garnished with fresh cilantro.

This soup is a satisfying, nutrient-rich meal that’s creamy without dairy and flavorful without eggs or nuts.

Perfect for chilly evenings or as a meal prep option.

Quinoa Vegetable Stir-Fry

A colorful, vibrant stir-fry full of vegetables and protein-rich quinoa.

This recipe is quick, healthy, and free from dairy, eggs, and nuts, making it a perfect weeknight dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 tablespoon sesame oil or olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small zucchini, diced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (gluten-free if needed)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or agave
• 1/4 teaspoon crushed red pepper flakes (optional)
• Green onions, sliced, for garnish

Instructions:

1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add bell peppers, zucchini, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes.
5. Add cooked quinoa to the skillet with vegetables, pouring the sauce over the mixture. Toss well to combine and heat through.
6. Serve immediately, garnished with sliced green onions.

This quinoa stir-fry is a bright, wholesome dish that’s quick to prepare and packed with nutrients.

It’s ideal for a fast, satisfying meal without any dairy, eggs, or nuts.

Apple Cinnamon Oat Bars

These soft, chewy oat bars are naturally sweetened with apples and a touch of maple syrup.

Perfect for breakfast, snacks, or lunchboxes, they are completely free of dairy, eggs, and nuts.

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
3. In another bowl, combine applesauce, maple syrup, and vanilla extract. Stir into the dry ingredients until well combined.
4. Fold in raisins or dried cranberries.
5. Spread the mixture evenly in the prepared pan.
6. Bake for 30-35 minutes, or until the top is golden brown and firm to the touch.
7. Allow bars to cool completely in the pan before slicing into squares.

These oat bars are a wholesome, naturally sweet treat that can be enjoyed anytime.

They are soft, chewy, and comforting without using any dairy, eggs, or nuts.

Chickpea and Spinach Curry

A fragrant, protein-rich curry made with chickpeas and fresh spinach.

This dish is full of flavor, easy to prepare, and completely free of dairy, eggs, and nuts.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add cumin seeds and toast until fragrant.
2. Add onion and sauté until soft and golden, about 5 minutes.
3. Stir in garlic and ginger, cooking for another 1-2 minutes.
4. Add coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds.
5. Pour in diced tomatoes and simmer for 5 minutes until slightly thickened.
6. Add chickpeas and cook for 10 minutes, stirring occasionally.
7. Add fresh spinach and cook until wilted. Season with salt and pepper.
8. Serve hot, garnished with chopped cilantro, with rice or flatbread.

This chickpea and spinach curry is a wholesome, flavorful dish that’s perfect for a weeknight dinner.

Its vibrant spices and rich texture make it a satisfying dairy-free, egg-free, and nut-free meal.

Sweet Potato and Black Bean Tacos

These tacos are a tasty, protein-packed option that combines roasted sweet potatoes with black beans and fresh toppings.

They are entirely free from dairy, eggs, and nuts.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• 8 small corn or flour tortillas (ensure nut-free)
• 1/4 cup fresh cilantro, chopped
• Salsa or avocado slices for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
2. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. In a small saucepan, heat black beans and corn over medium heat. Stir in lime juice and season with salt and pepper.
4. Warm tortillas in a dry skillet or oven.
5. Assemble tacos by layering roasted sweet potatoes and black bean mixture. Top with fresh cilantro and salsa or avocado slices.

These sweet potato and black bean tacos are colorful, flavorful, and satisfying.

They make a perfect plant-based meal that avoids dairy, eggs, and nuts while still delivering plenty of texture and taste.

Zucchini and Carrot Muffins

Soft, naturally sweet muffins made with fresh zucchini and carrot.

These muffins are ideal for breakfast or snacks and are completely free from dairy, eggs, and nuts.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 cup grated carrot

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In another bowl, mix applesauce, maple syrup, vegetable oil, and vanilla extract.
4. Stir wet ingredients into dry ingredients until just combined.
5. Fold in grated zucchini and carrot.
6. Spoon batter evenly into muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool for 10 minutes before transferring to a wire rack.

These zucchini and carrot muffins are moist, flavorful, and naturally sweet.

They are an excellent dairy-free, egg-free, and nut-free option for breakfast or a wholesome snack.

Mediterranean Chickpea Salad

A fresh, vibrant salad full of Mediterranean flavors.

Protein-rich chickpeas combined with crisp vegetables make a perfect light lunch or side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour dressing over the salad and toss to coat evenly.
4. Chill for 15-20 minutes before serving for best flavor.

This Mediterranean chickpea salad is refreshing, satisfying, and packed with nutrients.

It’s a perfect meal or side that’s entirely free of dairy, eggs, and nuts.

Hearty Vegetable Stir-Fry with Rice

A colorful, quick stir-fry that’s packed with vegetables and served over fluffy rice.

This meal is simple, nutritious, and allergy-friendly.

Ingredients:

• 1 cup long-grain rice
• 2 cups water or vegetable broth
• 1 tablespoon sesame oil or olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced thin
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Cook rice according to package instructions using water or broth.
2. Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir for 30 seconds.
3. Add vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. In a small bowl, mix soy sauce, rice vinegar, and red pepper flakes. Pour over vegetables and toss to coat.
5. Serve stir-fry over cooked rice.

This vegetable stir-fry is fast, flavorful, and versatile. It’s a perfect weeknight dinner free from dairy, eggs, and nuts.

Roasted Cauliflower Steaks with Herb Sauce

Thick cauliflower slices roasted to golden perfection, topped with a fresh herb sauce.

This simple dish is elegant yet easy to prepare.

Ingredients:

• 1 large cauliflower, sliced into 1-inch “steaks”
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 425°F (220°C).
2. Brush cauliflower steaks with olive oil and season with salt and pepper.
3. Roast on a baking sheet for 20-25 minutes, flipping halfway through, until golden and tender.
4. Mix parsley, lemon juice, olive oil, and garlic to make the herb sauce.
5. Drizzle sauce over roasted cauliflower and serve hot.

These roasted cauliflower steaks are a delicious, elegant dish with bold flavors. They are fully free from dairy, eggs, and nuts.

Sweet Potato and Kale Hash

A nutrient-dense, hearty hash made with sweet potatoes, kale, and aromatic spices.

Perfect for breakfast or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chopped kale
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent.
2. Add garlic and sweet potatoes, cooking for 10-12 minutes until sweet potatoes are tender.
3. Stir in kale and smoked paprika. Cook 3-5 minutes until kale is wilted.
4. Season with salt and pepper and serve warm.

This sweet potato and kale hash is hearty, healthy, and full of flavor. It’s a perfect dairy-free, egg-free, and nut-free meal.

Mango Coconut Chia Pudding

A creamy, naturally sweet pudding made with chia seeds, coconut milk, and fresh mango. Ideal for breakfast or dessert.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 ripe mango, diced

Instructions:

1. In a bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla.
2. Refrigerate for at least 4 hours or overnight, stirring occasionally in the first hour.
3. Serve topped with fresh diced mango.

This mango coconut chia pudding is creamy, naturally sweet, and refreshing. It’s a perfect dairy-free, egg-free, and nut-free treat.

Vegetable Lentil Shepherd’s Pie

A comforting, hearty shepherd’s pie made with lentils and mashed potatoes, packed with vegetables. Perfect for a wholesome dinner.

Ingredients:

• 2 cups cooked lentils
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon thyme
• 1/2 cup vegetable broth
• 3 cups mashed potatoes (dairy-free)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet, sauté onion, carrots, and celery until tender.
3. Stir in cooked lentils, thyme, and vegetable broth. Cook 5 minutes until slightly thickened.
4. Transfer mixture to a baking dish and spread mashed potatoes on top.
5. Bake for 20-25 minutes until potatoes are slightly golden.

This vegetable lentil shepherd’s pie is warm, filling, and comforting. It’s a perfect dairy-free, egg-free, and nut-free dinner option.

Butternut Squash and Chickpea Stew

A rich and hearty stew featuring sweet butternut squash and protein-packed chickpeas. Perfect for cozy dinners and meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
2. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Stir in cumin, smoked paprika, and turmeric. Cook for 30 seconds.
4. Add butternut squash, chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then simmer 20-25 minutes until squash is tender.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This stew is comforting, flavorful, and nutrient-dense. It’s completely dairy-free, egg-free, and nut-free.

Quinoa Stuffed Bell Peppers

Bell peppers stuffed with a savory mix of quinoa, vegetables, and herbs. A colorful, healthy, and filling dish.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 carrot, diced
• 1/2 cup corn kernels
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté zucchini and carrot for 5 minutes.
3. In a large bowl, mix cooked quinoa, sautéed vegetables, corn, oregano, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Pour tomato sauce over the peppers and cover with foil. Bake for 25-30 minutes until peppers are tender.

These quinoa-stuffed bell peppers are visually appealing and satisfying. They’re a complete dairy-free, egg-free, and nut-free meal.

Tomato Basil Pasta

A simple, fresh pasta dish with juicy tomatoes, garlic, and fragrant basil. Light yet satisfying for any meal.

Ingredients:

• 8 oz pasta (ensure nut-free)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 large ripe tomatoes, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
3. Add chopped tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes until tomatoes break down into a sauce.
4. Toss cooked pasta with tomato sauce and top with fresh basil. Serve warm.

This tomato basil pasta is light, flavorful, and quick to prepare. Perfectly dairy-free, egg-free, and nut-free.

Roasted Vegetable Buddha Bowl

A nutrient-rich bowl filled with roasted vegetables, grains, and a tangy dressing. Perfect for lunch or dinner.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 1 cup broccoli florets
• 1 cup diced sweet potatoes
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini-free lemon dressing (or olive oil and lemon juice)

Instructions:

1. Preheat oven to 400°F (200°C). Toss broccoli, sweet potatoes, and bell pepper with olive oil, salt, and pepper.
2. Roast for 20-25 minutes until tender and slightly caramelized.
3. Place cooked rice or quinoa in a bowl. Top with roasted vegetables.
4. Drizzle with lemon dressing and serve immediately.

This Buddha bowl is colorful, wholesome, and delicious. Completely free of dairy, eggs, and nuts.

Spaghetti Squash Primavera

A light and healthy take on pasta using spaghetti squash and fresh vegetables, perfect for a low-calorie dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and roast cut-side down for 35-40 minutes.
2. Heat olive oil in a skillet. Add garlic and vegetables, sauté for 5-7 minutes until tender.
3. Use a fork to scrape spaghetti squash strands into a bowl.
4. Toss roasted squash with sautéed vegetables. Season with salt and pepper. Garnish with fresh parsley.

This spaghetti squash primavera is light, flavorful, and naturally allergy-friendly. It’s fully dairy-free, egg-free, and nut-free.

Carrot Ginger Soup

A creamy, warming soup made with carrots, ginger, and spices. Perfect as an appetizer or light meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 large carrots, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
2. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add chopped carrots and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until carrots are tender.
4. Blend the soup until smooth using an immersion blender.
5. Season with salt, pepper, and lemon juice before serving.

This carrot ginger soup is comforting, flavorful, and naturally creamy without dairy. It’s entirely free of eggs and nuts.

Savory Mushroom and Spinach Risotto

A creamy, comforting risotto made with earthy mushrooms and fresh spinach. It’s rich in flavor without using any dairy or eggs.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine (optional, can use extra broth)
• 4 cups vegetable broth, warmed
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion until soft.
2. Add garlic and cook for 1 minute.
3. Stir in Arborio rice and toast for 2 minutes.
4. Pour in white wine (if using) and stir until absorbed.
5. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until rice is creamy and cooked through (about 20 minutes).
6. In a separate skillet, sauté mushrooms until golden and tender.
7. Stir mushrooms and spinach into the risotto. Cook until spinach is wilted. Season with salt and pepper.
8. Serve warm, garnished with fresh parsley.

This mushroom and spinach risotto is creamy and satisfying, fully free of dairy, eggs, and nuts, making it a perfect allergy-friendly comfort meal.

Roasted Carrot and Red Lentil Salad

A hearty salad with roasted carrots and protein-packed red lentils, dressed in a tangy citrus vinaigrette.

Ingredients:

• 1 cup red lentils, rinsed
• 4 medium carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. Cook red lentils in 2 cups water for 15 minutes until tender. Drain any excess water.
3. In a small bowl, whisk together lemon juice, olive oil, and Dijon mustard for the dressing.
4. In a large bowl, combine roasted carrots, cooked lentils, and chopped parsley. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature.

This roasted carrot and red lentil salad is flavorful, nutritious, and satisfying.

Completely dairy-free, egg-free, and nut-free, it makes a great lunch or side dish.

Thai-Inspired Coconut Vegetable Soup

A fragrant, creamy soup with coconut milk, fresh vegetables, and Thai-inspired flavors. It’s light yet comforting, perfect for any meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste (check for nut-free)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 1 medium carrot, sliced
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until fragrant.
2. Stir in red curry paste and cook for 1 minute.
3. Add coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add carrots, bell peppers, and broccoli. Simmer for 10-12 minutes until vegetables are tender.
5. Stir in lime juice and season with salt to taste.
6. Serve hot, garnished with fresh cilantro.

This Thai-inspired coconut vegetable soup is creamy, aromatic, and satisfying without using any dairy, eggs, or nuts.

It’s perfect as a starter or a light meal.