Vegetable Soup

A dish that starts with carrot and finishes with turnip.

Soups Without Stock

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

5 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)