Lettuce soup in a bowl

Lettuce Soup Recipe

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When life gives you too much lettuce—as my garden does every Spring— it’s time to get creative. So, I came up with this lettuce soup recipe.

I figured it couldn’t be too different from making spinach soup, though I didn’t want to load it down with cream or cheese. Lettuce is sweet and delicate on its own and I wanted to come up with a soup that capitalized on the delicate flavor.

How to Make Lettuce Soup

The recipe card explains all the steps, but I do want to emphasize two points. First, be sure you triple-wash that leeks, folks. Grit in your soup is not pleasant.

Second, if you use a blender to blitz the soup, pop out the center part and put a towel over it so you don’t create suction that sends hot lettuce soup all over your kitchen when you take off the lid. Voice of experience here.

Lettuce soup in a bowl

Lettuce Soup

Surprisingly flavorful, this easy soup is a great way to use up lettuce. The delicate and subtle flavor is a perfect accompaniment to chicken or fish. Serve warm or chilled.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 128kcal
Author: Katie Berry
Course: Soup
Cuisine: American
Keyword: easy, healthy, vegetables


  • Blender or food processor


  • 2 tablespoons extra virgin olive oil
  • 1 cup leeks sliced white parts, triple-washed (about 1 large leek)
  • 1 lb. lettuce leaves roughly torn
  • 1 cup chicken broth or vegetable broth if desired
  • Salt and pepper to taste
  • Greek yogurt for garnish optional


  • Heat the oil in the bottom of a soup pan over medium heat. Add leek slices, stir to coat, and cook until they begin to turn translucent. Stir often, so they don't brown.
  • Add 1 cup chicken broth and bring to boil. Reduce heat to simmer and cook until the leeks are soft.
  • Add lettuce one handful at a time, stirring each until is wilted before adding the next. Simmer for 5 minutes. Season to taste with salt and pepper. Remove from heat and let cool for 2-3 minutes.
  • Transfer the soup to the bowl of a food processor or blender and blend for 2 minutes on high. (If using a blender, pop the clear button out of the top and cover the hole lightly with a towel to allow steam to escape.)
  • Ladle into serving bowls and top with a dollop of Greek yogurt and chopped lettuce leaves if desired.


Nutrition information does not include optional ingredients.


Serving: 8oz | Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 339mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11691IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 2mg
Did you try this?Leave a comment and tell me how it went!

🔖 Try this with: Refrigerator Potato Bread!

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