Lettuce, pea & rocket soup
Lettuce, pea & rocket soup is a vibrant, nutritious dish made with fresh greens, peas, and garnished with macadamia nuts for added texture. This simple, creamy soup is perfect for a light lunch or a healthy starter.
Cook time 15 min
Prep time 15 min
Ingredients:
2 tbsp butter1 leek
4 cups lettuce
5 cups arugula
4 cups vegetable broth
2 cups peas
salt & pepper to taste
1/2 bunch fresh parsley
1/3 cup macadamia
Lettuce, pea & rocket soup is a delightful and nutritious dish, perfect for any season. This vibrant green soup is packed with fresh vegetables and is easy to prepare with simple ingredients. Whether you're looking for a light lunch option or a healthy starter, this soup is sure to satisfy your taste buds.
Instructions:
- Slice the leek thinly, using the white and light green parts.
- Roughly chop the lettuce and arugula.
- Measure out the vegetable broth.
- If you’re using fresh peas, shell them; if using frozen, no need to thaw.
- Chop the fresh parsley.
- Roughly chop the macadamia nuts.
- In a large pot, melt the butter over medium heat.
- Add the sliced leek and sauté for about 5 minutes until soft and translucent.
- Add the chopped lettuce, arugula, and vegetable broth to the pot.
- Stir well and bring to a boil.
- Once boiling, lower the heat to a simmer and cook for about 10 minutes.
- Add the peas and cook for another 5 minutes.
- Remove the pot from the heat.
- Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches in a stand blender, being careful of the hot liquid.
- Return the blended soup to the pot.
- Stir in the chopped fresh parsley.
- Season the soup with salt and pepper to taste.
- Sprinkle with the chopped macadamia nuts just before serving for a delightful crunch.
- Ladle the hot soup into bowls.
- Optionally, you can add a dollop of crème fraîche or a drizzle of olive oil for extra richness.
This Lettuce, pea & rocket soup not only provides a burst of fresh flavors but also offers a wholesome meal packed with nutrients. Its rich green color and smooth texture make it an appealing dish for any occasion. Enjoy this soup hot with a side of crusty bread or as a refreshing cold soup in the warmer months.
Lettuce, pea & rocket soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally.
Yes, you can substitute macadamia nuts with other nuts like walnuts or almonds for a different flavor and texture. Just ensure that anyone eating the soup is not allergic to the chosen nuts.
To adjust the thickness, you can add more vegetable broth for a thinner soup or blend for a longer time to make it thicker. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
The leeks should be soft and translucent after sautéing, while the lettuce and arugula should be wilted and tender after cooking. The peas should be heated through but still vibrant in color.
A large pot, at least 4 to 6 quarts, is ideal for this soup to accommodate all the ingredients and allow for easy stirring and blending.
Cooking Tips:
- To clean the leek, trim the root end and the tough dark green tops, then slice in half lengthwise. Rinse under running water to remove any dirt or grit.
- Use a high-quality vegetable broth for the best flavor. Homemade broth is ideal, but store-bought works well too.
- Blanch the peas before adding them to the soup for a brighter green color and a sweeter taste.
- If you prefer a creamier texture, you can add a splash of cream or a spoonful of yogurt before blending the soup.
- Toast the macadamia nuts lightly before adding them to the soup for a richer flavor.
- Season the soup gradually, tasting as you go to ensure the perfect balance of flavors.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 7g
Carbohydrates 22g
Fiber 6g
Sugar 7g
Fat 16g
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