Lettuce is so often overlooked as just a salad vegetable but it is also fantastic when cooked! This is a really simple and quick soup to make yet delicious. It can also be served cold as a gaspatcho. I have never got on with gaspatcho however having this cold on a hot day was amazing. Really refreshing and light, perfect for a light summer lunch or starter. I love how quick and simple it is to make too.
For the first time I have added a Baby and Child Adaptation section to the recipe to show how it can easily be adapted to make it baby and child friendly – for this recipe it is really simple – don’t use stock just water and then season after! Is this new section helpful to you? Starting Rowan on solids means I want him to enjoy the same food we eat rather than having to make separate meals so will share how I do this on all future posts too. If you haven’t seen my first post about how our Baby Led Weaning read about it here on my new Weaning Wednesday section.
Lettuce and Pea Soup
- 1 leek, finely chopped
- 3 garlic cloves
- 500g peas
- 1 large lettuce, such as romain
- 50g watercress
- 1 litre stock
- Zest 1/2 lemon
- Handful fresh parsley
- 10 fresh lemon balm leaves
- Salt and pepper
- Gently sweat down the leek and garlic for 5-10 minutes. Add the peas, lettuce, watercress, stock and lemon zest, bring to the boil. Once it is boiling the peas and lettuce will be cooked. Add the parsley and lemon balm. Place in a blender and blitz!
- To serve cold, leave to cool then refrigerate for at least 4 hours. Top with extra herbs, extra virgin olive oil and coconut yoghurt.
Baby and Child Adaptation
To make this baby and children friendly, just add boiling water. Once blitzed remove the portions for your little ones then season the rest to taste.
Enjoy! H xx