Lettuce Soup

This is an unusual soup, to say the least, and that’s why I’m in love with it—this Lettuce Soup makes use of left over lettuces hanging out in your fridge or the bounty of fresh lettuce in your garden or farmer’s market. When blended with a few other simple ingredients, like parsley, thyme, scallions and garlic, it’s a knock-out summer soup suitable for guests. Serve with sliced boiled egg or grilled shrimp for added protein women need in perimenopause.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here

Ingredients

(see printable recipe card below for exact measurements)

SERVES 4 | Start to finish:

• 2 tbsp (30 ml) extra virgin olive oil, plus more for drizzling

• 3 scallions, ends removed and sliced

• 1 cup (150 g) chopped onion

• 2 celery stalks (80 g), finely chopped

• 2 cloves garlic, minced

• ¼ cup (15 g) chopped fresh parsley or 4 tsp (4 g) dried parsley

• ½ tbsp (1.5 g) dried thyme

• 4 cups (960 ml) low sodium vegetable broth or water

• 8 cups (240 g) mixed lettuces (romaine, iceberg, and arugula recommended)

• 1 tbsp (15 ml) fresh lemon juice

• 2 tbsp (30 g) goat cheese or plain Greek yogurt per serving

Swaps and enhancements for hormones and insulin resistance:

• add a sliced soft-boiled egg or grilled shrimp for more protein

How To Make This

1. In a large pot over medium heat, heat the oil. Add scallions, onion, celery and garlic, season with a sprinkle of salt and pepper, and stir to coat.

2. Add the parsley and thyme and cook, stirring often, until the vegetables are tender, about 10 minutes.

3. Pour in broth and bring to a boil, then reduce heat to simmer. Stir in the lettuce(s) and cook for about 3 minutes so the lettuce is lightly wilted.

4. Using a blender or immersion blender, purée. If using a countertop blender, you might have to work in batches, in which case you’ll leave the center of the lid open and cover with a paper towel to allow steam to escape (which prevents explosions). Taste for seasoning, adding more salt or pepper, if desired

5. Stir in the lemon juice. Serve with a drizzle of olive oil and sprinkle with chunks of goat cheese or a dollop of plain Greek yogurt.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

Recipe adapted from the cookbook, Everyday Dorie

Print

With ImageWithout Image

Lettuce Soup

Servings: 4

Author: Melissa

This is an unusual soup, to say the least, and that’s why I’m in love with it—this Lettuce Soup makes use of left over lettuces hanging out in your fridge or the bounty of fresh lettuce in your garden or farmer’s market. When blended with a few other simple ingredients, like parsley, thyme, scallions and garlic, it’s a knock-out summer soup suitable for guests.

Cook modePrevent screen from turning off

Ingredients

• 2 Tablespoons extra virgin olive oil
• 3 scallions (green onions), ends removed and sliced
• 1 cup chopped onion
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley or 4 teaspoons dried parsley
• ½ Tablespoon dried thyme
• 4 cups broth or water
• 8 cups mixed lettuces (I used romaine, iceberg and arugula)
• 1 Tablespoon fresh squeezed lemon juice
• goat cheese (optional) or plain Greek yogurt (optional) for garnish

Instructions

1. In a large pot over medium heat, heat the oil. Add scallions, onion, celery and garlic, season with a sprinkle of salt and pepper, and stir to coat.
2. Add the parsley and thyme and cook, stirring often, until the vegetables are tender, about 10 minutes.
3. Pour in broth and bring to a boil, then reduce heat to simmer. Stir in the lettuce(s) and cook for about 3 minutes to lightly wilt the lettuce.
4. Using a blender or immersion blender, blend until the soup is a very fine purée. If using a countertop blender, you might have to work in batches, in which case you’ll leave the center of the lid open and cover with a paper towel to allow steam to escape (which prevents explosions). Taste for seasoning, adding more salt or pepper, if desired.
5. Stir in the lemon juice. For extra creaminess, sprinkle with chunks of goat cheese that will melt into the soup (optional) or a dollop of plain Greek yogurt (optional).

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium heat or served chilled.

Recommended Products on Amazon

Nutrition Info

Calories

121

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

8 g

Fiber (grams)

2 g

Sugar (grams)

4 g

Protein (grams)

6 g

Sodium (milligrams)

42 mg

Cholesterol (grams)

3 mg

Vitamin D

0 µg

Calcium

109 mg

Magnesium

22 mg

Vitamin B12

0 µg

Zinc

1 mg

Vitamin C

9 mg

Vitamin E

1 mg

Vitamin K

53 µg

Vitamin A

151 IU

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

More Recipes

Tomato Quinoa Soup

Creamy Brussels Sprout Soup (Dairy Free Option)

Celery Leaves and Potato Soup

https://findingmyfierce.com/blog/lettuce-soup

©findingmyfierce

lettuce soup, garlic, romaine, iceberg, Mediterranean, meatless, Paleo, gluten-free, vegan, vegetarian, plant based, salad, dairy-free, Summer recipes

Soups and Stews

French

Did you make this recipe?

Tag @findingmyfiercelife on instagram and hashtag it #findingmyfiercelife