Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion, peeled and sliced
- 250grams little gem lettuce, chopped
- 300grams potatoes, peeled and diced
- 3 1/4 cup vegetable stock, hot, made with 1 stock cube
- 150grams peas, frozen
- 2tablespoons creme fraiche
- 1tablespoons parsley, fresh, chopped
Nutrition per serving
888kJ / 212Cal
888 Kilojoules or 212 Calories
10% of daily energy intake*
Protein
5.0grams
Fat
12.9grams
Carbs
16.2grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and summery soup is a great way to use up extra lettuce and is so simple to make.
Method
Step 1 of 3
Heat the oil in a large pan on medium high heat and cook the onions for 5 minutes. Add the lettuce and potatoes and cook for 2 minutes.
Step 2 of 3
Pour in the vegetable stock, bring to the boil, reduce the heat and simmer for 10 minutes. Add the peas and cook for 2-3 minutes. Remove from the heat and blitz until smooth with an immersion blender.
Step 3 of 3
Serve with a dollop of creme fraiche and fresh parsley on top.
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