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Recipe

Ronni’s Rescued Lettuce Soup

15
Mins
Prep time
10
Mins
Cook time
4
Serves

Transform your wilting lettuce into a delicious, creamy soup.

Gluten Free
Vegetables
Ronni’s Rescued Lettuce Soup

Ronni’s rescued lettuce soup is an easy use it up recipe that transforms wilting lettuce and leftover peas into a creamy, vibrant soup. It’s perfect for when you have lettuce leaves going limp and need a clever way to avoid food waste. It’s so easy to simmer the lettuce with peas and stock then blend until silky smooth into a bowl of comfort. This recipe is also endlessly flexible as you can swap the peas for broad beans or use whatever wilting leafy greens and herbs you have. So, when you’re facing lettuce that needs using, give Ronni’s rescued lettuce soup a try!

Need

3 tbsp olive oil
½ bunch spring onions, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable stock
3 cups shelled fresh peas or frozen peas, thawed
¼ cup fresh flat-leaf parsley leaves
1 head of old lettuce, stripped of any bad leaves
Salt & freshly ground pepper
Yoghurt, to serve

How

  1. Heat oil in a pot over medium heat. Add onion and cook, stirring often until softened but not browned, then add garlic and cook for 2 minutes.
  2. Add 2 cups of the stock and bring to a boil.
  3. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  4. Remove pot from the heat. Add parsley, lettuce, and remaining 2 cups of stock to the pot.
  5. Purée soup until smooth and season with salt and pepper.
  6. Serve with olive oil and yoghurt.

Use It Up Tip: Lettuce will last longer in an airtight container, layered with a paper towel.

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