LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
VEGAN CREAMY LETTUCE SOUP
Delicious and creamy with no dairy. This soup is a great way to get rid of an overabundance of lettuce.
Provided by Ex-Pat Mama
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and spin lettuce and set aside.
- In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
- Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
- Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
- Eat hot or cold.
Nutrition Facts : Calories 218.7, Fat 9.8, SaturatedFat 1.4, Sodium 912.3, Carbohydrate 27, Fiber 4.6, Sugar 3.3, Protein 8.8
VEGAN CREAM OF ROMAINE LETTUCE SOUP?! WITH GARLIC MUSHROOMS AND
very odd recipe I came up with when I needed to use a head of romaine lettuce, and wanted something warm. The cinnamon and nutmeg give it a comforting sweet-ish taste. Enjoy if you dare to be adventurous! For more "creamier" use more flour, or replace some water with soymilk
Provided by hungry vegan
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Put romaine lettuce through food processor (or finely grate).
- On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
- Heat 1 cup of water, 2 tbsp olive oil in a large pot.
- Add carrots, lettuce, flax seeds and salt to pot.
- In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
- When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
- Stir, and add salt and pepper to taste.
- Enjoy!
- You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.
Nutrition Facts : Calories 151.1, Fat 8.5, SaturatedFat 1.2, Sodium 743, Carbohydrate 16.2, Fiber 4.9, Sugar 2.3, Protein 5.2
CREAM OF LETTUCE SOUP
Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you'd prefer a little crunch.
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
- Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
- With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
- Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
- Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
- Per serving:
- Calories: 122
- Total fat: 6g
- Protein: 6g
- Fiber: 2g
- Carbohydrate: 12g
- Cholesterol: 0mg
- Sodium: 68mg
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- Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add broth and potatoes. Bring to a slow boil, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
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- Once the potatoes are tender, add any hardy greens (like kale or collards) that you may be using and cover. Simmer gently for 5 to 7 minutes, or until nearly tender and still bright green,
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