Nigella Pea And Lettuce Soup

There’s something quietly comforting about a bowl of pea and lettuce soup — like slipping into a favourite jumper on a breezy spring day. This one, inspired by Nigella Lawson, is particularly dear to me. I first made it one rainy Wednesday afternoon when the fridge offered very little, and I wasn’t in the mood to wrestle with dinner. What I ended up with was unexpectedly elegant: sweet peas, delicate lettuce, and a broth that kissed the back of the spoon.

This pea and lettuce soup isn’t just quick — it’s restorative. Velvety but light, earthy yet fresh. It’s the sort of thing that makes you pause mid-spoonful and think: yes, this is exactly what I needed.

Ingredients List

• 1 tbsp olive oil — for sautéing, adds subtle richness.
• 1 small onion, chopped — builds the aromatic base.
• 1 garlic clove, minced — not overpowering, just a gentle warmth.
• 500g frozen or fresh peas — frozen is perfectly fine; they’re flash-frozen at peak sweetness.
• 1 litre vegetable stock — homemade or a good-quality cube will do.
• 1/2 iceberg lettuce, roughly chopped — adds freshness and body to the soup.
• Salt and pepper, to taste

Note: I sometimes toss in a handful of fresh mint at the end. Not traditional to Nigella’s version, but it brightens things.

How to Make It (Instructions)

1. Warm the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook for 3–4 minutes, until it softens but doesn’t brown.
3. Stir in the garlic and cook for another 2 minutes. (Don’t let it burn — just enough to release its aroma.)
4. Add the peas and chopped lettuce, then pour in the stock.
5. Bring to a gentle simmer, cover, and cook for 15–20 minutes.
6. Now the choice is yours: for a silky soup, blend it with a stick blender until smooth. For a chunkier feel, mash lightly with a potato masher.
7. Taste, then season with salt and pepper.

I’ll admit — the first time I made this, I forgot the salt entirely. It tasted oddly flat. Don’t be like me.

Common Mistakes

Why is my pea and lettuce soup bland?
You probably under-seasoned it. Don’t be shy with the salt — peas need it to shine.

Can I overcook the lettuce?
Yes, sadly. If you simmer too long, the lettuce loses its fresh green taste. Stick to 20 minutes max.

Why does my soup taste grassy?
Over-blending or using too mature lettuce can bring out bitterness. Go easy on blending time and use tender leaves.

Can I use chicken stock instead of vegetable?
Of course. It’ll deepen the flavour but slightly mute the “green” freshness. Still lovely.

I used dried peas and it didn’t work — why?
Dried peas need long cooking and behave differently. This recipe is meant for fresh or frozen.

Storage and Reheating Tips

Fridge:
Keep leftovers in an airtight container. It’ll last 4–5 days, though it’s best on Day 1 or 2.

Freezer:
Freeze in portioned containers or bags for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Stovetop: Heat gently, stirring now and then.
• Microwave: Use medium power and stir halfway.
• Avoid boiling — it’ll dull the flavour and colour.

What to Serve With It

• Crusty garlic bread — adds crunch and savoury depth.
• Poached salmon or grilled shrimp — turns it into a proper meal.
• Quiche or a sharp cheddar sandwich — that creamy-tangy contrast? Heaven.

I sometimes sip this from a mug with just a wedge of lemon on the side. Simple pleasures.

FAQ Section

Can I make this pea and lettuce soup vegan?
Yes — just use vegetable stock and skip any dairy add-ins.

Is it okay to use romaine or another lettuce?
You can, but iceberg has the mildest flavour and softest texture. Romaine’s a bit more bitter and fibrous.

Can I freeze this soup with lettuce in it?
Yes. It freezes surprisingly well, especially when blended smooth.

Can I add cream?
Absolutely — a swirl of cream or crème fraîche makes it more luxurious, though not necessary.

Can I make this in advance?
Yes! It keeps beautifully. Just reheat gently and adjust seasoning before serving.

Try More Recipes:

• Nigella Spinach And Ricotta Lasagne
• Nigella Minestrone Soup
• Nigella Pea And Asparagus Risotto
• Nigella Buttermilk Scones