Alternative Lettuce Soup

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Soup is a superb way to use up the last of the veg in your fridge and make a hearty meal. Soup is cheap, incredibly healthy and very tasty. This dish makes a meal on its own, and in the proportions described, will feed 6 easily and still have left overs for snacking or the next days lunch.

The total cooking and preparation time is around 40-60 minutes.

Serves 6 or more.

Approximate Calorie Intake: 600 calories per pot or 100 calories per bowl (with just Milk) with cream add another say 400 calories on the first total so about 160 calories per bowl.


  • 1 large Iceberg Lettuce
  • 200g (8oz) Potatoes
  • 1 medium sized Onion1
  • 10ml/1 dessert spoon of olive oil
  • 1 medium sized Sweet Potato
  • Juice of half a lemon
  • 10g (1/3oz) of Chives (or a small bunch)
  • Freshly Ground black pepper
  • Salt
  • 1 litre (1 3/4 pints) Chicken Stock2
  • 450ml (2/4 pint) Milk
  • 275ml (1/2 pint) Single Cream


  • Peel and finely chop the onion and soften with a spoon of oil in a saucepan. Cover the pan, lower the heat and put the lid on the pan to help the onions to sweat and soften.

  • Peel and chop the potatoes and sweet potato into cubes about half an inch to an inch thick (about 2cm cube). Place into a bowl and set to one side.

  • Shred the lettuce. You can remove the outer leaves if you wish to make sure your lettuce is clean but this isn't necessary.

  • Make up your stock by dissolving the stock cubes in boiling water from your kettle.

  • Place all your vegetables into the pan with the onions - making sure to place your potatoes at the bottom as they take longest to cook. At this point the pan will be full to the brim but just pour in all your stock. Also add the lemon juice, salt and pepper (to taste) before putting the lid back on the pan. Leave to sweat down and reduce for 5 to 10 minutes.

  • Once the potatoes are cooked3 remove the pan from the heat and allow to cool.

  • Puree by either placing the mixture into a liquidiser and blitzing the mixture until smooth or by using a hand blender and blending whilst still in the pan. Be very careful at this point as either could splash back and if it's too hot will scald you badly.

  • Once smooth return to the heat and add the milk and cream mixing thoroughly into your soup4. Reheat gently and serve.

Related BBC Links

Why not test your tastebuds with the best of BBC Food?

1Alternatively you could use 175g of spring onions.2You could also use Vegetable Stock - 1 and a half stock cubes dissolved in boiling water will do as well as fresh homemade stock.3To test if the potatoes are cooked press a fork into the middle of the cube and if it breaks in two with little help it's ready, if not simply carry on the cooking process checking every now and then. The sweet potato also cooks much quicker than normal tatties therefore if they are ready this doesn't mean the normal potatoes are.4If the milk and cream appear to be splitting when you add them to the soup don't worry as this will disappear as you reheat the mixture.

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