Okay, hear me out: lettuce soup. I know. It sounds like something your nan might make when there’s nothing left in the fridge and she’s still insisting, “Waste not, want not.” But it’s actually surprisingly lovely — like spring in a bowl. And if you’ve ever stared at that half-wilted bag of salad mix and thought, I should probably eat this before it liquifies, this recipe’s your answer.
The first time I made it, I was trying to clear out the veg drawer before a weekend away. Found some sad romaine, a bendy potato, and a rather aggressive onion. Twenty minutes later — boom. Soup. Creamy, green, delicate in flavour but still satisfying. It felt weirdly elegant. Like something you’d sip at a little bistro with crusty bread and not a care in the world. It’s not a showstopper — but it is a keeper.
Why You’ll Love It
- Uses up all your salad dregs – lettuce, spinach, mixed leaves, whatever
- Soothing and light – gentle flavour, easy on the tummy
- Quick as anything – 20 minutes and you’re done
- Lovely warm or chilled – truly, it does both
- Easy to zhuzh up – swirl of cream, fresh herbs, croutons… go mad
- Great for sneaky greens – kids won’t even know it’s lettuce
Ingredients
- 2 tbsp cooking oil (olive or anything neutral)
- 1 onion, finely chopped
- 250g (about 9oz) lettuce, thickly sliced (any kind works)
- 400g (14oz) potatoes, peeled and chopped into chunks
- 800ml (1⅓ pints) veg or chicken stock (from a cube is fine)
- Salt and black pepper, to taste
To serve (optional):
- 2–3 tbsp single or double cream
- Chopped fresh chives, dill, or parsley
How to Make It
Soften your onion gently:
Heat the oil in a big saucepan over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring now and then, until it’s soft and golden. Don’t rush this bit — it builds the flavour base.
Chuck in the greens and potatoes:
Add your lettuce and chopped potatoes. Stir for a minute or so — just enough to coat everything and wilt the lettuce a bit.
Pour in the stock and simmer:
Tip in your hot stock, stir it all up, and bring it to a gentle simmer. Loosely cover with a lid (I usually just wedge mine half-on like a lazy lid tent) and let it bubble for 10–12 minutes until the potatoes are soft enough to mash with a spoon.
Time to blend the magic:
Take it off the heat and blitz it smooth with a stick blender. If it looks too thick, add a splash of just-boiled water to loosen it up a bit.
Season and finish your masterpiece:
Taste it. More salt? Bit of pepper? Maybe a swirl of cream or some fresh herbs if you’re feeling fancy.
Serve warm or cool (your choice):
Ladle it into bowls and garnish however you like. If you want to serve it chilled, let it cool first, then pop it in the fridge for a few hours. Genuinely refreshing on a warm day.
Common Mistakes and How to Dodge Them
It tastes bland — what did I miss?
Lettuce is delicate, so don’t be shy with the salt and pepper. And if it’s still a bit meh, a squeeze of lemon or a splash of cream wakes it up beautifully.
Too thick? Too thin?
Easy fix either way. Add hot water if it’s gloopy, simmer it a bit more if it’s watery. Trust your spoon.
I’ve only got iceberg — is that okay?
Totally. Any lettuce will work, but the darker the leaves, the more flavour you’ll get. Add a handful of spinach or watercress if you want to deepen the taste.
Can I skip the cream?
Yep. It’s lovely on its own. Or you can stir in a bit of milk, olive oil, or even a pat of butter for richness.
Storage and Reheating
- Fridge: Lasts 3–4 days in a sealed container.
- Freezer: Freeze without cream for up to 2 months.
- Microwave: Heat gently in a bowl, stir halfway through.
- Stovetop: Warm slowly on low heat, stir often, add water if needed.
- To serve chilled: Just cool completely, then chill in the fridge for a few hours.
Frequently Asked Questions
Can I use salad leaves instead of lettuce?
Absolutely — anything green and leafy goes. Even spinach, rocket, or watercress.
Can I make this vegan?
Yep! Just skip the cream, or use a splash of plant milk or vegan cream instead.
How do I make it richer?
Add milk, cream, or blend in a bit of cooked cauliflower or courgette. Or stir in some cheese — honestly, go wild.
Can I eat this cold?
Surprisingly yes! It’s super refreshing chilled with lemon and herbs.
Nutrition Facts (Per Serving):
- Calories: ~160
- Fat: 6g
- Carbs: 20g
- Protein: 3g
- Sodium: 450mg
- Sugar: 3g
Jamie Oliver Lettuce Soup
Description
A light, silky soup made from humble lettuce, soft onions, and potatoes — surprisingly elegant and perfect warm or chilled.
Ingredients
Optional toppings:
Instructions
- Sauté onion in oil for 5–6 mins until soft.
- Add lettuce and potatoes, stir for a minute.
- Pour in stock, simmer 10–12 mins until potatoes are tender.
- Blend until smooth. Add hot water if too thick.
- Season well and garnish with cream or herbs if using.
Notes
- Use any lettuce or leafy greens you have — even mixed salad bags.
- Add 100ml milk at the end for extra creaminess.
- To serve cold, chill for 3–4 hours after blending.
- Skip cream for a lighter or dairy-free version.