Leftover lettuce soup with croutons
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Leftover lettuce soup with croutons
Making lettuce soup is a great way to clear out those slightly past-their-best greens
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
352Kcal
Fat
15gr
Saturates
7gr
Carbs
40gr
Sugars
10gr
Fibre
4gr
Protein
11gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 40g butter
- 1 large or 2 medium onions, diced
- 2 tsp dried mint
- 400g potatoes, peeled and diced
- 750ml vegetable stock - use gluten-free if required
- around 225g lettuce (or a mixture eg iceberg, romaine, spinach and rocket)
- 1 tbsp chopped mint
- 150ml milk
- a squeeze of lemon juice
For the croutons
- about 125g stale bread* (ciabatta or sourdough is especially good) - use gluten-free if required .
- 1 tbsp olive oil
- 1 tbsp finely grated vegetarian hard cheese
Step by step
Get ahead
Soup keeps in the fridge for up to 3 days. Croutons keep in an airtight container for a few week
- Melt the butter in a large saucepan. Add the onions and a pinch of salt, and soften for 5 minutes. Mix in the dried mint and potatoes, cover, and cook gently for 5 minutes.
- Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Tear up the bread into bite-sized pieces and toss with the oil, seasoning and grated cheese. Spread out on a lined tray and bake for about 10 minutes or until golden.
- Add the stock to the same pan, bring to the boil and simmer for 10 minutes, covered.
- Stir in the lettuce and fresh mint and cook for 5 minutes more until wilted.
- Add the milk and blend the soup (it should be flecked with green). Adjust seasoning to taste, adding lemon juice as needed. Scatter with croutons and cheese to serve.
