Cucumber Pea Lettuce Soup Recipes

CUCUMBER, PEA & LETTUCE SOUP

Cucumber, pea & lettuce soup image

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 tsp rapeseed oil
small bunch spring onions , roughly chopped
1 cucumber , roughly chopped
1 large round lettuce , roughly chopped
225g frozen peas
4 tsp vegetable bouillon
4 tbsp bio yogurt (optional)
4 slices rye bread

Steps:

Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

PEA AND LETTUCE SOUP

Pea and Lettuce Soup image

This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.

Provided by Jacquie in Brisbane

Categories Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
of fresh mint (I cook this with the lettuce)
salt and pepper

Steps:

Cook onion gently in butter.
Add stock and peas, simmer until peas are tender.
Add lettuce and cook until wilted.
Add milk and puree until smooth.
Reheat in pan, season with salt and pepper.
Serve with a swirl of cream and chopped mint.

LETTUCE SOUP WITH CUCUMBER CROUTONS

Lettuce Soup With Cucumber Croutons image

Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that. This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.

Provided by Nigella Lawson

Categories dinner, soups and stews, appetizer

Time 30m

Yield About 2 quarts

Number Of Ingredients 9

Ingredients

2 tablespoons butter
6 scallions, white part only, finely sliced
8 new potatoes, peeled and diced
7 cups chicken or vegetable stock
1 pound Boston lettuce, roughly chopped
1/3 to 1/2 cup sour cream
Salt
2 tablespoons finely sliced chives
1 cucumber, peeled, seeded and diced

Steps:

Melt butter in a large saucepan, and add scallions. Sauté until softened. Add potatoes to pan, stir well, then add stock. Bring to a boil, then reduce to low, and simmer until potatoes are tender, 15 minutes.
Add the lettuce to the pan, and stir until it is wilted. Remove from heat, and allow it to cool until no longer steaming. Using a blender and, working in batches, purée soup until it is smooth. Transfer to a serving bowl, and add 1/3 cup sour cream and salt to taste. Stir until smooth, and adjust sour cream and salt as needed. If soup is to be served chilled (it may be served at room temperature), cover bowl with plastic wrap and refrigerate.
To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 1 gram, TransFat 0 grams

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