Vegan Creamy Lettuce Soup Recipes

LETTUCE SOUP

Steps:

• Heat olive oil on medium heat in medium sized pot.
• When hot, add the garlic until slightly brown.
• Add your lettuce, parsley and oregano and stir until lettuce is wilted.
• Add your chicken broth and simmer uncovered for 20 minutes.
• Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
• Transfer back to pot.
• Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
• Serve, garnish with additional heavy cream on top if desired.

LETTUCE SOUP

Steps:

• Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

VEGAN CREAM OF ROMAINE LETTUCE SOUP?! WITH GARLIC MUSHROOMS AND

Steps:

• Put romaine lettuce through food processor (or finely grate).
• On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
• Heat 1 cup of water, 2 tbsp olive oil in a large pot.
• Add carrots, lettuce, flax seeds and salt to pot.
• In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
• When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
• Stir, and add salt and pepper to taste.
• Enjoy!
• You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.

VEGAN CREAMY LETTUCE SOUP

Steps:

• Wash and spin lettuce and set aside.
• In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
• Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
• Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
• Eat hot or cold.

LETTUCE SOUP

Steps:

• Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
• Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
• Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
• Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
• Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.