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Lettuce and dill soup

Lettuce needn’t be confined to the salad bowl. It’s also an excellent soup ingredient, especially when paired with dill.

Serves 2

Prep Time 10min

Cooking Time 20min


  • 2tsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 150g potato, peeled and finely diced
  • 500ml vegetable stock
  • Pinch grated nutmeg
  • 2 small round or 1 iceberg lettuce, finely shredded
  • 2tbsp finely chopped fresh dill
  • 3tbsp half-fat crème fraîche

To serve:

  • 2 tsp finely chopped fresh dill
  • 2 slices rye bread
  • 1 tbsp half-fat cream cheese


  1. Add the oil, onion and potato to a medium non-stick pan and stir to coat the vegetables with the oil. Cook on a medium heat, then cover the pan and leave to sweat for 8 min. Add the stock, bring to the boil, season with freshly ground black pepper and nutmeg, then reduce the heat to simmer for 4 min. Add the lettuce and simmer for 7 min more. Add the dill and cook for a further 1 min.
  2. Blend the soup until smooth using a hand-held blender, or transfer to a food processor. Strain it through a sieve back into the pan. Add the crème fraiche and stir through gently, then season with freshly ground black pepper.
  3. Ladle the soup into warmed bowls and sprinkle the dill on top. Serve with rye bread spread with a little cream cheese.

TIP Add a touch of luxury by sprinkling a little diced smoked salmon over the soup. Add a generous grinding of black pepper and a good squeeze of lemon juice to bring the flavours together.

Adapted from The Balance Diet by Jennifer Irvine founder of

Nutrition per serving

Read more on how we calculate nutrition.
419 9g 17g 9g 13g 12g 1.3g 174mg 48g 2.4mg

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