Lettuce soup

By Jonespe

An easy way to use up any limp lettuce that is sitting in your fridge

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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.