Quick and Easy Vegetarian Recipe: Left-Over Lettuce Soup.
This recipe for lettuce soup is part of my frugal cooking series, providing cheap, easy and healthy recipes for vegetarians. Soups are always great value both in health and cost terms and I am always experimenting with whatever I have in the house. So when I had half a head of iceberg lettuce left just beginning to go limp the obvious choice was to make a soup.
I tend not to bother much with measurements so these are approximate – so live a little – take a chance on getting it right.
The amount here equals 3 servings and cost only 88p for the whole pot of soup. At 107 calories per serving and no extra fat added you can’t lose. Well maybe a little weight!
Preparation and Cooking Time
Takes only a few minutes to clean and chop the vegetables. Cooks in 25 minutes.
What you’ll need
I have made this without adding extra fat to make a very low calorie soup but if you prefer you can use a tablespoon of vegetable oil to fry the onions and other vegetables before adding the stock.
Serves: 3 portions
Serving size: 1 serving
Fat: 1 g
- half a head iceberg lettuce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 quarter pint vegetable stock/broth
- 1 medium size potato, diced
- handful frozen peas
- 1 teaspoon mixed herbs
- 1 tablespoon Greek Yoghurt, to serve
- Shred lettuce into a soup-pot
- Add all the ingredients and mix well
- Bring to the boil
- Reduce heat and simmer for 25 minutes
- Remove from heat and use a hand blender (stick blender) to make a smooth soup. I usually leave a few of the potatoes whole.
- Serve with low-fat Greek Yoghurt to add a great hit of protein.
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