Dinner

Lettuce Soup with Leeks, Garlic, and Greek Yogurt Recipe

ByJack Voss February 11, 2026February 11, 2026

Introduction

This light and refreshing lettuce soup is a perfect way to enjoy leafy greens in a warm, comforting dish. Made with simple ingredients like leeks, garlic, and romaine lettuce, it’s easy to prepare and wonderfully creamy thanks to a touch of Greek yogurt.

A white bowl filled with creamy green soup topped with a small bunch of fresh green parsley in the center. The bowl sits on a white plate, which rests on an orange cloth with scalloped edges. A spoon with a sleek silver handle is placed on the edge of the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large leeks
2 Tbsp. olive oil
2 cloves garlic, minced
¼ cup parsley leaves, loosely packed
¾ tsp. salt
½ tsp. dried coriander
¼ tsp. pepper
8 cups chopped romaine lettuce
3 cups low-sodium chicken stock
2 Tbsp. Greek yogurt

Instructions

Step 1: Slice leeks in half lengthwise. Rinse thoroughly to remove dirt, then discard the root, rough outer edges, and green leafy top. Chop the white and light green portions and set aside.
Step 2: In a medium or large stockpot, heat the olive oil over medium heat. Cook leeks and garlic, stirring, for 3 to 5 minutes until softened. Add parsley, salt, coriander, and pepper, and cook for 1 minute longer to release the flavors.
Step 3: Add the chopped lettuce and chicken stock to the pot. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the lettuce is tender, about 1 to 2 minutes.
Step 4: Transfer the soup in batches to a blender, or use an immersion blender, and puree until smooth and creamy.
Step 5: Return the soup to the pot and stir in the Greek yogurt. Warm over medium heat for 1 to 2 minutes, stirring gently. Serve immediately.

Tips & Variations

For a vegan version, substitute the chicken stock with vegetable stock and replace Greek yogurt with coconut cream or a plant-based yogurt.
Adding a squeeze of fresh lemon juice before serving brightens the flavor and adds a nice tang.
Use fresh coriander instead of dried if preferred, adjusting the quantity to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of water or stock while reheating to loosen the texture.

How to Serve

The image shows a white bowl filled with creamy green soup with a smooth texture, topped with fresh green parsley leaves in the center. The bowl is sitting on a black base holder, placed on an orange cloth with a wavy edge. A silver spoon rests on the edge of the bowl. The scene has a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce?

Yes, while romaine works best for its mild flavor and texture, you can try butter lettuce or other soft green lettuces. Avoid bitter or sturdy lettuces like kale, which will change the soup’s taste and consistency.

Is it necessary to puree the soup?

Pureeing creates the creamy texture that defines this soup, but if you prefer a chunkier consistency, you can skip blending or pulse briefly to leave some texture.