Waste Not Wednesday | Last legs lettuce soup
Lettuce soup may not be high on your list of must-have lunches, however it makes a really pleasant soup that you can add all manner of things too. When everyone is avoiding the lettuce in the fridge because it’s a bit soggy and dark green you can turn it into something quite cheap and tasty without wasting it.
You can have as shown here, or use as a base for white bean soup by adding butter or cannellini beans. Sprinkling with grated cheese or bacon bits or serving with cheese on toast.
However you decide, it saves you throwing it away and gives you another meal or two.
Freezes well. Serves 3-4.
- Lettuce past it's best ( I used two iceberg lettuces)
- 2-3 small to medium onions
- 1.5 litres chicken or vegetable stock
- Tablespoon gluten free flour
- Salt and pepper
- Butter for frying
If you have some last legs parsley or coriander, you can chop and add these in too.
If you like a creamier soup, you could add some milk or coconut milk after cooking and blending.
- Remove the mushy leaves from the outside of the lettuces and roughly chop into chunks.
- Peel and roughly chop onions.
- Melt butter in a large saucepan and add onion and lettuce (plus any fresh herbs if using) and allow to cook and soften. You'll need to stir every 5 minutes or so.
- When softened and reduced, add the gluten free flour, salt and pepper and mix into the wilted vegetables. Cook for 1-2 minutes. It will look a bit claggy and lumpy.
- Add the hot stock and stir well. Bring to the boil.
- Put a lid on and simmer for about an hour.
- Once cooked, blend with a hand blender or food processor and serve as is or add some milk to make more creamy.
- Serve with cheese and oat cakes.