Delia Smith Lettuce Soup

Some days you just want something light, clean, and ridiculously easy. That’s where Delia Smith’s Lettuce Soup comes in — soft onions, buttery edges, a whisper of coriander, and heaps of fresh green leaves bubbling away into something gentle and brilliant.

It’s the sort of recipe you almost can’t believe works until you taste it. Pure comfort without being heavy. Quick enough for a weekday lunch, fancy enough to serve up before a nice dinner.

And honestly? If you’ve got a sad head of lettuce wilting in the fridge, this is its best destiny.

Why You’ll Love It

• Fresh, bright flavours that still feel cozy
• Light enough for spring, warming enough for winter
• Takes 20 minutes flat
• One pot, one blender — barely any mess
• Tastes like way more effort than it is

What You’ll Need

• 1 cup chopped onions (or scallions or shallots, whatever’s knocking about)
• 1 clove garlic, chopped
• 3 tablespoons unsalted butter
• ¾ teaspoon ground coriander
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup peeled potato, diced small (about 1/3 inch bits)
• 8 cups chopped lettuce leaves (ribs and all — don’t waste them)
• 3 cups water

How to Make Delia Smith’s Lettuce Soup

Get your base going:
Melt 2 tablespoons of the butter in a big pot over low heat. Chuck in the onions and garlic. Let them go soft — no rushing. You’re aiming for gentle, sweet-smelling, not browned.

Build your flavour:
Tip in the coriander, salt, and pepper. Stir it around for a minute. That’s when you’ll smell that warm spice lifting up.

Time for the greens:
Add the water, the diced potato, and the mountain of lettuce. It’ll look like too much. It’s not.
Bring it to a good boil, then slam the heat down low and cover it. Let it gently simmer for 10 minutes, until the potatoes are soft as anything.

Blend it:
Carefully (hot soup can be a nightmare if you rush), blitz it in batches until it’s smooth. Don’t puree it to death — keep a bit of life in it.

Finish it off:
Pour it back into a smaller saucepan. Bring it back to a little bubble, then stir in that last tablespoon of butter. Taste. Adjust your seasoning if you need to.

Done. Hot bowls. Crusty bread if you’re smart.

Bring it back to a gentle boil. Stir in the last tablespoon of butter. Taste and adjust salt and pepper before serving.

Common Mistakes to Avoid

• Rushing the onions: If they brown, they’ll add bitterness. Keep it low and slow.
• Forgetting to cover the pot: You’ll lose too much water and the soup goes thin.
• Over-blending: You want smooth, but not totally lifeless.
• Using old lettuce: Makes it bitter. Fresh is king here.

Storage

Fridge:
Cool it completely. Into a container. 3 days, easy.

Freezer:
It’ll freeze. Up to 3 months.
Thaw gently in the fridge overnight, or just go low and slow on the hob.

Reheat:
Medium heat, little stir now and then. If it thickens too much, a splash of water sorts it.

Quickfire FAQs

Can I use any lettuce?
Pretty much. Soft lettuces like butterhead or little gem are perfect.
Avoid super peppery ones like rocket.

Salted butter?
You can, but ease up on the added salt at the start.

How soft should the potatoes be?
Fork goes in with no resistance. Like butter.

Rough Nutrition (per bowl)

• 124 calories
• 8.9g fat
• 3.8g protein
• 7.3g carbs
• 4.6g fibre
• 500mg sodium

Try More Recipes:

• Delia Smith Ginger Biscuits
• Delia Smith Chocolate Mousse
• Delia Chicken Soup
• Delia Smith Apple And Blackberry Crumble