Ingredients
- ½ iceberg lettuce
- 1 medium onion
- 2 sticks of celery
- 1 clove of garlic
- 1 potato
- 1 tsp dried allspice
- 1 tsp mustard seed
- 1 tsp cracked black pepper
- 1 tsp pumpkin seed oil
- Vegetable stock
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Finely chop the onion, celery, garlic and potato and fry using a tsp of pumpkin seed oil. (Other oil can be used, but this gives a nice deep flavour.)
Step 2
Add the allspice and mustard seeds to the onions and continue to cook until the spices become aromatic.
Step 3
Roughly chop the lettuce and add to the mix, stir until wilted.
Step 4
Pour vegetable stock into the pan until it covers the vegetables and is about an inch above the vegetables.
Step 5
Cover and simmer on a medium heat for 25 minutes.
Step 6
Use a handblender to puree the soup, if it is too thick add more water until it is to the desired consistency. Cover and cook on a low heat for 5 more minutes.
Step 7
Add black pepper and serve.
You can use any type of lettuce in this. My favourite is rocket.
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