Easy Creamy Lettuce Soup

Lisa

This Easy Creamy Lettuce Soup is surprisingly full of flavor, creamy without using any dairy, and so simple to make!

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 Servings

Course: Soup, vegan

Cuisine: American, Chinese, French

4 Cups Fresh Lettuce Any variety. I used a green leaf lettuce.
3 Cups Potatoes Any variety of potato. I use the red potato.
3 Cups Vegetable Broth
1 Cup Water
1/4 Cup Onion I used a shallot.
2 tsp Minced Garlic
3 Tbsp Oil I used avocado oil, any oil will work. The oil is used to saute the onion.
Salt and Pepper To taste.

Clean the lettuce and let it drain or spin in a salad spinner until most of the water is gone.
Peel and dice the shallot.
In a medium sized stock pot, add the oil and shallot, heat on a medium high heat and cook for about 10 minutes or until the onion has slightly browned.
Next, add the minced garlic and saute for just a few minutes.
Clean, peel, and dice the potatoes, add them to the stock pot.
Continue by adding the broth, a little water, salt, pepper, and the lettuce to the stock pot.
Bring everything to a boil, then reduce to a simmer and cook for about 10 minutes or until the potatoes are tender.
Remove the soup from the heat, then with a immersion blender, blend the soup in the pot until every thing is pureed.

How to serve this lettuce soup

Add a dollop of a vegan sour cream with a sprinkle of your favorite vegan cheese.
Serve with your favorite bread on the side or saltines.

What to do with the left overs?

Use the soup as a base for another soup.

Enjoy the soup cold.

Drizzle the soup over sauteed vegetables.

Note:

I did not peel my potatoes because they were to small, but this does make the soup a little bitter, so I suggest peeling the potatoes for this soup.