Salad Soup
Fresh and tasty – Creamy vegan Lettuce soup. Best served with toast or roasted bread.
Fresh and tasty – Creamy vegan Lettuce soup. Best served with toast or roasted bread.
Level: Medium
Prep Time: 25min
Cook Time: 20min
Portions: 4
Ingredients
For the soup
- 1 Lettuce
- 1 Clove of garlic
- 400g Pea pods
- Salt
- Nutmeg
- Cayenne pepper
- Pepper
- 1 Leek
- 1 Clove of garlic
- 400g Pea pods
- 1l Vegetable broth
- 50ml White wine
- 60g Soy cream
- 1-2Tbsp Creme fraiche (soy)
For the dill oil:
- Dill
- 1-2Tsp Lemon juice
- 5Tbsp Olive oil
Preparation
Chop the leek and the garlic. Wash and drain the salad, separate the leaves and set some aside for the decoration. Cut the salad in stripes. String 4 pea pods and blanch them, set aside for decoration. Prepare the rest of the pea pods.
Dill Oil: Mix oil, finely chopped dill and lemon juice, stir and set aside.
Instructions
- Saute the leek and garlic on oil.
- Add the peas and salad stripes. Cook and stir for about 2 minutes.
- Add the wine and the vegetable broth.
- Cook for 5-6 minutes on medium heat.
- Blend the soup until smooth.
- Add the cream, creme fraiche, salt, pepper, cayenne pepper and nutmeg.
- Serve the soup with salad stripes and dill oil.
Notes
If you enjoy dairy products, substitute the soy cream with 60g butter and real creme fraiche. Also you can use frozen peas instead of fresh ones
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