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.
I’ve been dying to try this recipe since I saw it on BBC. Lettuce in soup? Actually looked amazing, so we’re giving it a try this week. We are out of millet, so we will substitute barley for it.
According to blogger Diana Hartman, “lettuce has diuretic qualities, so it’s great for weight loss. It is also good for sufferers of oedema, swollen ankles and yeasty problems such as thrush. It also contains a compound that is relaxing to the nervous system, so will help you sleep.”
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 450g potatoes, peeled and cut into 2cm cubes
- 1 litre filtered water
- 2 teaspoons wheat-free vegetable bouillon powder
- 8 tablespoons millet
- 1 large romaine lettuce, washed and roughly shredded
- 4 tablespoons chopped fresh chervil or fresh parsley
Heat the oil with a little water in a large saucepan. Add garlic & onion and cook for 3 ” 4 mins, stirring occasionally. Add the potatoes and cook for a further 2 mins.
Add 1 litre of water, together with bouillon powder and millet. Bring to the boil, then lower heat and simmer for 15 mins or until vegetables are tender when pierced with a knife.
Add the lettuce and cook for 2 ” 3 mins or until just wilted. Allow to cool before blending in a food processor or with a hand held blender until smooth, along with half of the fresh chervil or fresh parsley.
Return to the pan to re-heat, adding a little water if necessary. Divide between warmed soup bowls and serve garnished with the remaining fresh chives or fresh parsley.
382 calories, 5.88g dietary fiber, 11.87g protein.