how to make The best lettuce soup ever
Updated: Aug 2, 2020
with toasted almonds and cream
What if I told you that lettuce is more than diet food ? It is an anti-inflammatory, an antioxidant, and it also has a sedative effect to help control anxiety and insomnia? What more could you ask of a green salad vegetable? Well lettuce is also as packed with goodness like multi-vitamin. It contains A, and B-complex, C and K vitamins as well as a dash of calcium, magnesium and potassium.
Promising research shows that lettuce, known by its scientific name as Lactuca sativa, can inhibit the growth of leukaemia and breast cancer cells.
Now you have had the science lesson, I hope you want to love lettuce as much as I do. In summer I eat a variety of lettuces raw, daily, in salads and sandwiches. If you want to know how to choose various types of lettuces. click here from Good Housekeeping.
Lettuce is also delicious made into soups and sauces. Below is one of my favourite recipes.
I used a Romaine, firm lettuce with a good crunch. Before use I took off the outer leaves and discarded them. Next, I cut an inch off the stalk and pulled off individual leaves and washed the lettuce in a salt water bath. I drained it thoroughly on a clean kitchen cloth, to eliminate any thing it might have been exposed to before arriving in the kitchen.
Makes 4-6 portions depending on size of dish. Total time 35 minutes.
1 cup of chopped onions
1-2 garlic cloves finely chopped (optional)
2 tablespoons of unsalted butter or extra virgin olive oil
¾ teaspoon of ground coriander
½ litre of vegetable stock
½ litre of milk
¼ teaspoon of ground black pepper
2 cups of peeled, diced potatoe
8 cups of coarsely chopped lettuce leaves (include the ribs)
100g of ground almonds
To decorate: (optional)
Pinch of curcumin
Dash of red pepper sauce
Or a few tablespoons of cream
Cook the onions on a low heat, in a pan for approximately 10 minutes, until soft and translucent in 2 tablespoons of butter or olive oil. Add garlic and stir and put lid back on the pan and steam the flavours together for 2 minutes on a low heat.
Add coriander and black pepper and stir in the mix for 30 seconds.
Add potatoes, lettuce and stock and bring to boil. Reduce heat to simmer for 10 minutes with the lid on, or until the potatoes are tender.
Meanwhile heat a non-stick pan and toast the ground almonds dry, stir around until just starting to go brown. Do not let them burn.
Cool soup mix for 5 minutes. Add the almonds and cold milk, and stir in.
Use a blender and blend until all the potatoe and lettuce form a smooth mix. Taste, and add more salt and pepper if necessary.
Can be refrigerated or frozen for later.
Or reheat and serve. Decorate (if needed) with a pinch of curcumin sprinkled over the soup and a dash of red pepper. Or swirl a tablespoon of cream over the soup.