Lettuce soup

A simple, hearty soup for the colder months, this lettuce and potato soup elevates everyday pantry staples to a warming comfort dish.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 8 Cup
  • Print


Lettuce soup
  • 1 tablespoon (20g) butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 iceberg lettuce, outer leaves removed, finely shredded
  • 2 potatoes, peeled and diced
  • 4 cup (1l) chicken stock
  • 1/4 cup finely chopped dill, plus extra, to serve
  • grated rind of 1 lemon
  • yoghurt and crusty bread, to serve


Lettuce soup
  • 1
    Melt butter in a saucepan on medium. Cook onion and garlic for 2-3 minutes, until softened but not coloured.
  • 2
    Add lettuce, potato and stock, and bring to boil. Reduce heat and simmer for 10-15 minutes, until potato is tender.
  • 3
    Using a hand mixer or food processor, blend soup until smooth.
  • 4
    Stir in dill and lemon rind. Season to taste.

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