My husband is not great at assessing what we actually need when he food shops, so tends to buy too much of some things, not enough of others.
So on this occasion we had, yes you guessed right, a tonne of lettuce (and some rocket, and watercress, because, well you know…….)
But it’s so tasty and Summery that it was nice to have an excuse to make a chilled soup after such a long wet Winter.
Though if it’s hot green soup you’re after you can’t get better than my epic Hulk Soup.
I delayed publishing it thinking hopefully we’ll have an awesome Summer this year and a nice cold soup would be perfect when you start to get bored of salads.
Here’s the result. Enjoy!
100g butter lettuce (cos, romaine or little gem would also work)
1 garlic clove
300ml vegetable stock
½ a little gem lettuce (again other crunchy types will work)
100g Frozen peas
Optional extras: pea protein or other vegan protein, cream cheese, plain yoghurt, chopped ham. Pulsin’ do a good plain pea protein (use code PTC20 for 20% off orders over £20)
Put the 100g lettuce in a sauce pan with the garlic clove and stock.
Bring to the boil then turn the heat off and allow to cool a little.
Add the cucumber and any ingredients that also need blending in well such as yoghurt, pea protein or cream cheese. I used pea protein, since it’s cheap and at the time my IBS was playing up, and this is ‘hypoallergenic’ and easy to digest.
Blend to a liquid in a blender or using a stick blender.
Allow to cool thoroughly in the fridge.
Shred the little gem lettuce and measure out the peas, set aside while the soup is cooling so that the peas have defrosted.
Before serving, stir in the lettuce, peas and any additional chunky ingredients like ham or tinned chickpeas.