Vegan green lettuce soup

Vegan Green Lettuce Soup

Not just for those who can’t, decide between soup and salad, this light, potato based cream soup gets its colour and fresh taste from lettuce, which is added just before serving.

Ingredients for 2 portions:
200 g potatoes
1 Small onion
1 Tablespoon vegetable oil
700 ml Vegetable stock
250 g Romaine lettuce
60 g / 4 Tablespoons soy cream
2 Tablespoons Lemon juice
Salt & Pepper

Total time: 25 minutes

Peel the onion and potatoes. Cut the potatoes into cubes and slice the onion finely. In a medium sauce pan, heat up the oil and fry the onion for about 2-3 minutes, until translucent. Add the potatoes and vegetable stock, then boil for 15 minutes, u till the potatoes are soft. Take the pan off the heat. Chop the lettuce roughly, add it to the soup and blend until smooth. Add soy cream, lemon juice, salt and pepper to taste and serve straight away.

Vegan Green Lettuce Soup
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
284 calories
32 g
33 g
17 g
5 g
6 g
660 g
1498 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
660g
Servings
2
Amount Per Serving
Calories 284
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 33mg
11%
Sodium 1498mg
62%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
18%
Sugars 7g
Protein 5g
Vitamin A
239%
Vitamin C
29%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200 g potatoes
  2. 1 Small onion
  3. 1 Tablespoon vegetable oil
  4. 700 ml Vegetable stock
  5. 250 g Romaine lettuce
  6. 60 g / 4 Tablespoons soy cream
  7. 2 Tablespoons Lemon juice
  8. Salt & Pepper
Instructions
  1. Peel the onion and potatoes.
  2. Cut the potatoes into cubes and slice the onion finely.
  3. In a medium sauce pan, heat up the oil and fry the onion for about 2-3 minutes, until translucent.
  4. Add the potatoes and vegetable stock, then boil for 15 minutes, u till the potatoes are soft.
  5. Take the pan off the heat.
  6. Chop the lettuce roughly, add it to the soup and blend until smooth.
  7. Add soy cream, lemon juice, salt and pepper to taste and serve straight away.
beta
calories
284
fat
17g
protein
5g
carbs
32g
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Von Vegan http://www.vonvegan.com/

 

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