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!

Prep Time 20

Cook Time 15

Total Time 35

Course Soup, vegan

Cuisine American, Chinese, French

Servings 6 Servings

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.

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.

Keyword dairy-free, easy creamy lettuce soup, gluten-free, lettuce soup, plant based, recipe, soup, vegan