Minted lettuce soup

Fresh mint adds a delicious flavour to Janet Brinkworth's simple recipe for a summery vegetable soup
By Janet Brinkworth
Minted lettuce soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp butter
  • 1 onion, diced
  • 350 g Romaine or Cos lettuce, sliced
  • 750 g frozen peas
  • 1000 ml vegetable stock
  • 1 bunch of mint, chopped
  • 01 lemons, juice only
  • 1 tbsp sugar
  • black pepper


1. Melt the butter in a heavy-based saucepan. Add in the onion and fry gently, stirring often, until softened, around 5 minutes.

2. Add in the lettuce and sweat over a low heat until wilted.

3. Add in the peas, vegetable stock and mint.

4. Bring to the boil, reduce the heat and simmer for 10-15 minutes until the peas are tender.

5. Blend until smooth, using a jug blender or hand blender.

6. Pour into a clean saucepan and gently heat through.

7. Mix in the lemon juice and sugar, season with salt and freshly ground pepper and serve.

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