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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
