Lettuce & Courgette Soup.
Description
This vibrant Lettuce & Courgette Soup is a refreshing twist on traditional vegetable soups, offering a delicate balance of earthy greens and sweet summer squash. The base of sauted onion and garlic provides a savory foundation, while the addition of skimmed milk and cornflour creates a luxuriously smooth, velvety texture without being overly heavy. A subtle hint of nutmeg elevates the flavor profile, complementing the natural freshness of the lettuce and parsley. Perfect for a light lunch or a comforting dinner, this dish is quick to prepare and versatile enough to be served piping hot or chilled. Its an excellent way to use up garden-fresh produce, delivering a nutritious and satisfying meal that feels both homey and elegant.Ingredients
Directions
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Heat the vegetable oil in a large saucepan over medium heat.
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Add the crushed garlic and chopped onion, sauting for 3 to 4 minutes until softened and fragrant.
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Add the sliced courgettes to the pan and cook, stirring occasionally, for 2 more minutes.
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Pour in the vegetable stock and bring the mixture to a boil.
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Lower the heat, then add the shredded lettuce and parsley sprigs.
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Cover the saucepan and simmer gently for 20 minutes until the vegetables are tender.
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Remove from heat and blend the soup using a liquidizer or food processor until completely smooth.
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Return the blended soup to the saucepan.
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Stir in the skimmed milk and the cornflour mixture.
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Heat gently over low heat, stirring constantly, until the soup thickens slightly.
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Season with freshly grated nutmeg, salt, and pepper to taste.
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Serve immediately in warmed soup bowls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 125kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.1g1%
- Sodium 350mg15%
- Total Carbohydrate 18g6%
- Dietary Fiber 2.5g10%
- Sugars 5g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to 3 days.
Freezing: To freeze, cool the soup quickly and divide into rigid, freezer-safe containers. Seal, label, and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently on the stove, stirring occasionally to prevent separation.
Variation: For a dairy-free version, substitute the skimmed milk with unsweetened almond or oat milk. Use vegetable stock instead of any stock containing animal products to keep it vegan.
Serving: This soup can be served piping hot as a comforting winter dish or chilled for a refreshing summer meal.
Tips: If the soup is too thick after blending, add a splash of extra vegetable stock or water to reach your desired consistency.
