Today I thought I’d make something with all the green veg in my veg box that would go with toast or a sandwich (but it ended up being toast because I was too lazy to sort out a sandwich). I had a huge head of lovely leaf lettuce, a smallish courgette/zucchini, a green pepper (that I had used a bit of), a celery stalk from the pack I had picked up at the store on my shop a few days ago that needed to be used, and some last legs fresh parsley. I figured blender soup would work. And I thought I would try lettuce in soup and it was pretty great! Wish I had tried it sooner.

Basically I chopped up the courgette/zucchini, about a 1/3 of the green pepper, and a celery stalk, and sautéed it in the soup pot with some oil, salt, and garlic powder. This isn’t a thick soup, so if you have a potato kicking around, it wouldn’t hurt to add a chopped potato, which will probably add to the creaminess and also give it a bit more body. While that was cooking, I roughly chopped the lettuce and separated the parsley from the stalks. Once the veg looked decently cooked, I added a veg stock cube (but any mild stock or miso would work as well if that is what you have) and maybe 500 mls of water (not too much water because I knew I was also going to add some more liquid later, but enough to simmer the veg in a nice bath) and probably half a head of my big head of lettuce (maybe about 2.5 c), the parsley stalks, and let it simmer for a bit (maybe 15 mins or 20 mins).

I took the soup off the heat and added some lemon juice, fresh parsley, and about 1/2 cup of whatever non-dairy or dairy you have around. Blend with an immersion/stick blender or whatever you’ve got. Stir in any other herbs and spices you want. I added fresh lemon thyme and dried tarragon. Super nice with toast.