Lettuce & Potato Soup
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- large onion, diced
- 2
- cloves garlic, sliced
- 1 tbsp
- fresh thyme leaves
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 5 cups
- reduced sodium chicken broth
- 1.25 L
- 2 lb
- yellow-fleshed potatoes, peeled and chopped
- 1 kg
- 6 cups
- any combination lettuce leaves, including leaf lettuce, spring mix, spinach, Romaine, Boston lettuce, baby greens and/or arugula
- 1.5 L
- 2 tbsp
- lemon juice
- 30 mL
Directions
Step 1
Heat oil in large saucepan over medium heat. Cook onion, garlic, thyme and salt about 5 min., until onions are softened and lightly browned. Stir in broth and potatoes; bring to a simmer.
Step 2
Cover and cook, stirring occasionally, 20 min. until potatoes are fully cooked and breaking apart. Stir in lettuce leaves. Cook 1 to 2 min. until lettuce leaves are tender.
Step 3
Using a hand-blender, purée until smooth. Stir in lemon juice. Serve hot or cold. Enjoy with grilled cheese sandwiches, tuna melts or cheese and crackers.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 150
- Fat:
- 3 g
- Carbs:
- 24 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Protein:
- 6 g
- Sodium:
- 530 mg