Vegan Creamy Lettuce Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious and creamy with no dairy. This soup is a great way to get rid of an overabundance of lettuce. Ingredients:
1 head lettuce, leafy not iceberg |
2 tablespoons olive oil |
1/2 large onion, chopped |
1 lb potato, chopped |
3 cups vegetable stock |
1 1/2 teaspoons salt |
2 tablespoons parsley, chopped |
1 lemon |
300 g tofu, silken style |
Directions:
1. Wash and spin lettuce and set aside.
2. In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
3. Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
4. Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
5. Eat hot or cold.
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