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10 super dairy-free lunches

Whether you're looking for a lazy weekend lunch idea or a new way to brighten up your lunch box, look no further than these deliciously easy recipe. From soups and wraps to speedy salads, enjoy a totally dairy-free lunch entirely hassle-free.

Cauliflower and white bean soup with crispy bacon
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Cauliflower and white bean soup with crispy bacon

Although available all year round, cauliflower is at its best in the winter months and tastes great in this wonderfully warming soup. The nuttiness of cauliflower pairs brilliantly with crisp bacon lardons, and hearty cannellini beans bring a delicious creaminess to this dairy-free soup recipe. Perfect for batch cooking, you can freeze any leftovers and enjoy another time.

  1. Heat 1 tbsp oil in a large, heavy-based flameproof casserole or saucepan over a medium heat. Add the cauliflower, celery and shallots or onion and cook for 10 mins until slightly softened but not coloured. Add the garlic and cook for a further 1 min. Add the beans and stock, then cover and cook for 30–35 mins until the vegetables are tender and breaking apart.
  2. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Add the bacon lardons and fry for 2-3 mins until they begin to caramelise. Set aside.
  3. Blitz the soup using a handheld blender until it has a smooth, silky consistency. Season to taste.
  4. Divide between bowls and garnish with the bacon lardons, chives and some black pepper.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients
  • 1½ tbsp olive oil
  • 1 medium cauliflower (about 600g), trimmed and cut into 2cm dice
  • 2 celery sticks, finely chopped
  • 2 large shallots or 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 1 gluten-free vegetable stock pot, made up with 1 ltr hot water
  • 180g pack Tesco Finest dry cure bacon lardons
  • 10g chives, snipped