Lettuce Soup ( soppa tal-ħass)
At first, I was skeptical about this recipe. I tried this out after I had some extra lettuce in the fridge and the result was surprisingly good! For a vegan alternative just use plant-based butter & cream.
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Ingredients:
1tsp Olive Oil
1tsp Butter
1 Small Onion
2 Potatoes
1 Iceberg Lettuce
A bunch of Rocket Salad (arugula)
100g Peas
1/4tsp Cumin Powder
1/4tsp Coriander Powder
A pinch of Nutmeg
270ml Elmlea Plant Cream
1ltr Vegetable Stock
Salt & Pepper
Directions:
Melt the butter in some olive oil in a saucepan over medium heat.
Add the chopped onion and cook it until softened.
Add the chopped potatoes and spices. Cook for a couple of minutes.
Add the lettuce, rocket salad, and peas and finished them off with the stock.
Bring to a gentle boil and cover.
Give it a stir and gently simmer for 20 minutes.
Purée the vegetable using a hand blender.
Adjust with salt & pepper and add the cream.
Bring it to a gentle boil and simmer for a couple of minutes.
