Lettuce & Pea Soup with New Potatoes
Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
After all that Easter chocolate I’m really craving something light and cleansing. Both CT and I were ill over Easter and we’re not better yet, so this lettuce & pea soup with new potatoes is just what we need.
Spring Lettuce & Pea Soup with New Potatoes
The soup is ideal for a late spring lunch or supper if you grow your own. It’s pretty good in early spring too if you get a veg box full of lettuce, peas in their pods and new potatoes, as I did recently.
Pea pods are fantastic for making an easy and tasty soup stock. Please don’t throw them away. All you need to do is simmer them in some water with a bay leaf and some salt. If you can’t get hold of peas in their pods, use a light vegetable stock for this recipe instead.
This lettuce & pea soup is similar to my summer green soup with parsley and almond pesto and it’s not blended. One less thing to do before you get dinner on the table. You’ll have a clear broth with lots of fresh and tasty vegetables to savour along with a drop of spring sunshine in every mouthful.
It’s great for the 5:2 diet as it only contains 140 calories per main meal serving. In fact, it’s completely fat free, unless you go for the optional croutons. But don’t worry, you won’t go away feeling hungry, this delicious spring soup is surprisingly filling. It feeds four as a main meal or six as a lighter lunch.
Other Pea Recipes You Might Like
- Asparagus, pea & mint ricotta tart via Baking Explorer
- Bombay potatoes & peas via Veggie Inspired
- Cornish asparagus risotto with peas and wild garlic pesto via Tin and Thyme
- Green vegetable galette with flaky pastry via Tin and Thyme
- Pea, new potato & goat’s cheese frittata via Kavey Eats
- Summer potato, pea & dill salad via The Vegan Larder
- Thai green curry with potato, kale & peas via Plant Based Recipe
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Spring Lettuce & Pea Soup with New Potatoes – The Recipe
Lettuce & Pea Soup with New Potatoes
- 400 g peas in their pods (or 100g shelled peas)
- 1 bay leaf
- 1 tsp sea salt
- 500 g new potatoes - scrubbed & cut into bite size chunks
- 1 romaine type lettuce - roughly shredded
- 4 spring onions - sliced
- 4 sprigs mint - stalks removed & leaves shredded + another sprig for garnish
- 2 tsp white miso paste
Croutons - optional
- 4 slices of wholemeal sourdough bread
- 2 tbsp olive oil
- If you don't have peas in their pods, skip this step and replace with 1 ½ litres of light vegetable stock.
- Wash the pods and shell the peas.
- Put the peas aside and place the pods into a large lidded pan along with the bay leaf, salt and 1 ½ litres of water. Bring to the boil and simmer for 30 minutes.
- Drain the liquid through a seive into a large container, then ditch the pods.
Lettuce & Pea Soup
- Put the stock back into the large pan along with the potatoes and bring to the boil. Simmer for 5 minutes.
- Add the lettuce, spring onions and mint and simmer for a further 10 minutes.
- Add the peas and continue to cook for another 2-3 minutes by which time the potatoes should be tender. Turn the heat off.
- Mix some of the stock from the soup with the the miso paste to loosen it and return to the pan. Stir well.
- Ladle into bowls and garnish with chopped mint and croutons if desired.
- Heat the olive oil in a large frying pan over a medium heat. Cut the bread into small cubes and place in the pan.
- Fry for about 5 minutes, stirring from time to time so that each side of the cubes are cooked.
I’m sharing this recipe for my healthy spring soup with Flipped-Out Food for #CookBlogShare.