I don’t know if it was the crazy weather, or the fact that Rick dumped an entire packet of lettuce seeds in the garden. Whatever the reason, we had an insane lettuce crop this year. And that made me so very happy. I could happily eat salad for every meal.
However, there are limits to what I can consume. Try as I might, I could not keep up with the harvest. So imagine my profound happiness when a friend whispered two magic words in my ear — lettuce soup.
Really. It’s a thing. Traditionally it’s made with potatoes. But I’m trying to give up carbs as much as I can, so I got create. Okay, not too creative. I simply substituted cauliflower for the potatoes. The result: O.M.G.
This is one of the most delicious and satisfying snacks I have ever made. It is rich and creamy, smooth and satisfying. I put it in jelly jars and froze it, which was one of the smarter choices I’ve made. It freezes beautifully, so you can just pull one out in the morning and have a nice afternoon snack. It’s good hot, warm, or cold…whatever you’re in the mood for.
I’m going to stop writing now and get to the recipe. Enjoy!
- 6, 8 oz servings
- 62 calories per serving
- 1 cup chopped onions and/or shallots
- 2 garlic clove, chopped
- 2 tablespoons coconut oil
- 2 tablespoons fresh cilantro
- 1/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup diced cauliflower
- 8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
- 3 cups water
- Cook onion mixture and garlic in 2 tablespoons coconut oil in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
- Add cilantro, cumin, salt, and pepper and cook, stirring, 1 minute.
- Stir in cauliflower, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until cauliflower is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and salt and pepper to taste.