Yes, lettuce soup! My mission has been to find ways to incorporate more veggies in our meals at home and in the winter a cold salad doesnt always cut it. And worse, I hate to throw out vegetables with a short shelve life just because I’m bored with them. More recipes on lettuce to come as I continue to experiment!
- 1 tsp olive oil
- 2 carrots, peeled and sliced thinly
- 2 shallots, chopped (or 1 medium yellow onion)
- 1 garlic clove, minced
- 1 whole fresh rosemary sprig (can omit, I like for flavoring but remove before serving)
- 3 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
- 1/2 instant mashed potato flakes
- 1/2 cup chopped lettuce (any kind will do, I like spring mix lettuce for colouring)
- Salt and PEpper
- Optional garnish: Worcester or low-sodium soy sauce*
In a pot, heat oil over medium heat. Once heated through, add carrots and shallots and sauté for about 5 or 6 minutes or until shallots turn clear but not yet browned. Add the chicken broth, bring to a boil and reduce heat and simmer for 10 minutes. Whilst simmering, stir in the potato flakes. Check to see if the veggies are done (they will be soft) and feel free to add more potato flakes if you want a thicker soup. Add the lettuce. Season with salt and pepper to taste. Simmer an additional 5 minutes. Serve and garnish with a dash of Worcester or soy sauce. Makes 3 cups. *See notes below.
*Most people don’t know that Worcester sauce contains anchovies so this is not suitable for vegetarians if you make this for vegetarians with vegetable stock.
*Soy sauce is excellent for sauces, stews and soups. A lot of chefs use to give food a kick.
*Potato flakes are excellent for thickening soups and stews. They add a nice smooth consistency, great cream-free alternative, and gets you a little fiber and calcium.