Description
This refreshing Lettuce Soup is a light and creamy blend of romaine lettuce, leeks, garlic, and fragrant spices, simmered to perfection and finished with a touch of Greek yogurt for added richness. Perfect as a comforting starter or a light meal, this recipe highlights fresh, simple ingredients and is quick to prepare.
Ingredients
Scale
Vegetables
- 2 large leeks
- 2 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed
- 8 cups chopped romaine lettuce
Liquids & Fats
- 2 Tbsp. olive oil
- 3 cups low-sodium chicken stock
- 2 Tbsp. Greek yogurt
Spices & Seasonings
- ¾ tsp. salt
- ½ tsp. dried coriander
- ¼ tsp. pepper
Instructions
- Prepare the leeks: Slice leeks in half lengthwise, rinse thoroughly to remove dirt, then discard the root end, rough outer edges, and green leafy tops. Chop the white and light green portions and set aside.
- Sauté leeks and garlic: In a medium or large stockpot, heat olive oil over medium heat. Add chopped leeks and minced garlic, cooking and stirring for 3 to 5 minutes until softened and fragrant.
- Add herbs and spices: Stir in parsley leaves, salt, dried coriander, and pepper, cooking for an additional 1 minute to release their flavors.
- Simmer lettuce and stock: Add chopped romaine lettuce and low-sodium chicken stock to the pot. Bring to a boil, then reduce heat and simmer partially covered for 1 to 2 minutes until the lettuce is tender.
- Blend the soup: Transfer the soup in batches to a blender or use an immersion blender directly in the pot, pureeing until the soup is smooth, creamy, and completely blended.
- Finish with yogurt: Pour the pureed soup back into the pot and stir in the Greek yogurt. Reheat the soup over medium heat, stirring continuously, for 1 to 2 minutes until heated through. Serve immediately.
Notes
- Ensure leeks are well rinsed to remove any grit or dirt trapped between layers.
- You can substitute vegetable stock for a vegetarian version and use a plant-based yogurt to keep it vegan.
- Adjust salt according to taste and based on the saltiness of the chicken stock used.
- For a warmer flavor, add a pinch of nutmeg or cayenne pepper when adding spices.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling of the yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lettuce soup, healthy soup, creamy lettuce soup, light soup recipe, romaine lettuce soup, easy soup, savory soup, Greek yogurt soup
