It’s the simplest of ingredients that can produce the very best results. This easy Pea and Lettuce Soup is a case in point. It’s light yet creamy, packed with flavour and super low in calories too.
What’s to love about this soup recipe
This is springtime in a bowl. Light and delicious.
Super quick and easy to make.
Low-calorie!
Healthy, a simple healthy soup that tastes amazing, what’s not to love about that!
When the weather is sunny but there is still just a little nip in the air, there is nothing better than this gorgeously tasty pea and lettuce soup.
The taste, the colour, it all just screams of spring and sunshine, and best of all, it is so, so easy to make.
Ingredients for pea and lettuce soup
Frozen peas or fresh peas if you just happen to have them, but let’s face it most folks have a bag of frozen peas in the freezer.
Onion and garlic, yes, the usual suspects when making almost any recipe.
Half of an iceberg lettuce. You could use other types of lettuce but iceberg is great for this simple soup recipe.
Stock – I’ve gone for vegetable stock, but use chicken stock if you like. A stock cube is just fine.
How to make pea and lettuce soup
Finely chop the onion and garlic and add to the oil in a pan. Cook over medium heat until translucent, do not brown.
Add the peas and mix well, then add the lettuce and stir in the stock.
Cover and simmer for 20 minutes.
When all veg is tender remove from heat and blitz with a stick blender, or for a chunky and rustic looking soup you can crush with a potato masher.
Season to taste with salt and pepper.
How to serve pea and lettuce soup
I serve mine with a drizzle of olive oil and a couple of mint leaves.
Or swirl in a little creamy yogurt (check out my recipe for how to make your own yogurt (+video!), plus mint and a tiny sprinkling of dried chilli flakes.
Enjoy with hunks of crusty bread and eat in the garden if at all possible. If no garden available then sit back and imagine a very English country scene, birds singing, trees green, flowers and bees, get the picture.
Now go on, just enjoy this delicious low-calorie pea and lettuce soup!
Storage
This soup will keep for up to 4 days in the fridge. Or freeze it for up to 6 months.
Looking for more delicious easy soups to make at home? Then check these out before you go;
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My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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Jeannie notes.. Above is curated for evaluation and recommendation from larderlove.com
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