Lettuce and Dill Soup

Recipe Image

Lettuce needn’t be confined to a salad, it’s also delicious as a soup, especially when paired with dill.

Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Wheat Free, Gluten Free, Vegetarian


  • 2 tablespoons olive oil
  • 1 large onion, peeled and thinly sliced
  • 150g potato, peeled and finely diced
  • 500ml vegetable stock
  • Freshly ground black pepper
  • Pinch of grated nutmeg  
  • 2 small heads round or 1 iceberg lettuce, finely shredded
  • 3 tablespoons half-fat crème fraiche
  • Freshly ground black pepper

To serve:

  • 2 teaspoons finely chopped fresh dill
  • 2 slices rye bread (optional)
  • Half-fat cream cheese (optional)

Jennifers Tips

Add a touch of luxury by sprinkling over 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.

Photo and recipe taken from The Balance Diet Cookbook.

  • Add the oil, onions and potato to medium non-stick pan and stir to coat the vegetables with the oil. Cook over a  medium heat and then cover the pan and leave to sweat for 8 minutes.
  • Add the stock, bring to the boil, season with pepper and nutmeg, and reduce the heat to simmer for 4 minutes.
  • Add the lettuce and simmer for 7 more minutes.
  • Add the dill, and allow to cook for a further minute.  Blend the soup until smooth, using a hand-held blender or by transferring to  food processor. Strain it through a sieve back into the pan.
  • Add the crème fraiche and stir through gently, then season with black pepper.
  • Ladle the soup into warmed bowls and sprinkle the dill on top. Serve with rye bread spread with a little cream cheese if you like.