Lettuce & Courgette Soup.

This refreshing Lettuce and Courgette Soup is a delightful twist on traditional vegetable soups. The combination of tender lettuce hearts and sweet courgettes creates a vibrant, pale green broth that is both light and comforting. A splash of milk and a touch of nutmeg add a subtle creaminess and warmth, balancing the fresh vegetable flavors. Perfect for a quick lunch or a light dinner, this soup comes together in under an hour using simple pantry staples. It is an excellent way to use up garden-fresh produce or store-bought greens. Serve it piping hot for a cozy meal or chilled for a refreshing summer treat. The smooth texture makes it ideal for all ages, and the gentle seasoning allows the natural sweetness of the vegetables to shine through.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 239.6

Dietary: Vegetarian

Description

This refreshing Lettuce and Courgette Soup is a delightful twist on traditional vegetable soups. The combination of tender lettuce hearts and sweet courgettes creates a vibrant, pale green broth that is both light and comforting. A splash of milk and a touch of nutmeg add a subtle creaminess and warmth, balancing the fresh vegetable flavors. Perfect for a quick lunch or a light dinner, this soup comes together in under an hour using simple pantry staples. It is an excellent way to use up garden-fresh produce or store-bought greens. Serve it piping hot for a cozy meal or chilled for a refreshing summer treat. The smooth texture makes it ideal for all ages, and the gentle seasoning allows the natural sweetness of the vegetables to shine through.

Ingredients

2 teaspoon Vegetable oil
1 cloves Garlic cloves crushed.
1 medium Onion chopped.
1 pound G courgettes trimmed and

Directions

1
Heat the vegetable oil in a large saucepan over medium heat.
2
Add the crushed garlic and chopped onion, sautÃÂ©ing for 3 to 4 minutes until softened and fragrant.
3
Add the trimmed and chopped courgettes to the pan, stirring and cooking for an additional 2 minutes.
4
Pour in the vegetable stock and bring the mixture to a boil.
5
Reduce the heat to low, add the shredded lettuce and parsley sprigs, then cover and simmer for 20 minutes.
6
Remove the parsley sprigs and blend the soup using a liquidizer or food processor until completely smooth.
7
Return the blended soup to the saucepan and stir in the milk and the cornflour blended with water.
8
Heat gently, stirring frequently, until the soup thickens slightly.
9
Season with nutmeg, salt, and pepper to taste.
10
Serve immediately in warmed bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.6kcal

% Daily Value *
Total Fat 23.1g36%
Saturated Fat 12.9g65%
Cholesterol 53.3mg18%
Sodium 29.1mg2%
Total Carbohydrate 13.8g5%
Dietary Fiber 0.9g4%
Sugars 4.5g
Protein 3.6g8%

* 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: To freeze, cool the remaining soup quickly and divide it between three rigid containers. Seal, label, and freeze for up to three months. Defrost and reheat gently before serving.

Serving Suggestions: This soup can be served piping hot for a comforting meal or chilled for a refreshing summer option.

Ingredient Note: Ensure the cornflour is blended with a little water before adding to the hot soup to prevent lumps.

Keywords: lettuce, courgette, zucchini, soup, vegetable, cream, nutmeg, garlic, onion, healthy, quick, easy, lunch, dinner, comfort food, green, blender, simmer, parsley, stock

Read it online: https://www.chefs-mate.com/recipe/lettuce-courgette-soup/