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Lettuce & Pea Soup with new potatoes and croutons.

Lettuce & Pea Soup with New Potatoes

A late spring soup with only six ingredients. It's fat free and tastes fresh and clean. It's also surprisingly filling. If you can get hold of peas in their pods, you can make your own easy stock for the soup.
Course Lunch, Main Course
Cuisine British
Keywords lettuce, miso, miso soup, new potatoes, peas, soup, stock
Prep Time 10 minutes
Cook Time 20 minutes
Stock Making 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 140 kcal

Ingredients

  • 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

Instructions

Pea Stock

  1. If you don't have peas in their pods, skip this step and replace with 1 ½ litres of light vegetable stock.
  2. Wash the pods and shell the peas.
  3. 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.
  4. Drain the liquid through a seive into a large container, then ditch the pods.

Lettuce & Pea Soup

  1. Put the stock back into the large pan along with the potatoes and bring to the boil. Simmer for 5 minutes.
  2. Add the lettuce, spring onions and mint and simmer for a further 10 minutes.
  3. Add the peas and continue to cook for another 2-3 minutes by which time the potatoes should be tender. Turn the heat off.

  4. Mix some of the stock from the soup with the the miso paste to loosen it and return to the pan. Stir well.
  5. Ladle into bowls and garnish with chopped mint and croutons if desired.

Croutons

  1. Heat the olive oil in a large frying pan over a medium heat. Cut the bread into small cubes and place in the pan.
  2. Fry for about 5 minutes, stirring from time to time so that each side of the cubes are cooked.

Recipe Notes

If you make the pea stock, the soup will take an additional 30 minutes.

Feeds 4 as a main meal or 6 as a lighter lunch.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition Facts
Lettuce & Pea Soup with New Potatoes
Amount Per Serving
Calories 140 Calories from Fat 7
% Daily Value*
Fat 0.8g1%
Saturated Fat 0.1g1%
Sodium 597mg26%
Potassium 859mg25%
Carbohydrates 30.1g10%
Fiber 6.5g27%
Sugar 4.7g5%
Protein 5.1g10%
Calcium 40mg4%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.