This week we are given "lettuce" for theme of hive top chef.
When I think of lettuce the first thing that comes to mind, is salad. I have been eating big salads everyday. There happens to be a surplus of romaine lettuce for a good price in stores. Lettuce in general is abundant right now.
I can't help but take advantage of the prices, so I've been purchasing more than we can eat of salad. It comes in big bags with lots in it.
When the theme of lettuce came up I thought this would be the time I make soup out of the excess lettuce that I have. I've been wanting to make lettuce soup again. I don't often do it.
Lettuce and leek soup
2 bunches of romaine
1 bunch leaf lettuce
1 leek chopped
1 onion
1 potato
1 carrot
4 cloves garlic
1 cup parsley
1 tablespoon vegan butter
1/cup vegan cooking cream (I use soy for the neutral taste)
3 tablespoons vegetable broth powder or around 2 cups vegetable stock
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon black pepper
Salt to taste
Saute onions, garlic and leeks. Add the rest of the ingredients, except the cream and cook until everything is tender.
Add all of the lettuce to cook down.
Add cream and cook for a five or ten minutes. If you want a lighter soup, use oil instead of butter and omit the cream.
Blend until smooth.
I added a drizzle of oregano infused oil and some basil aiol.
I garnished with smoky tempeh bits that I had previously made. The tempeh was crumbled and cooked in vegetable broth, maple syrup, onion powder, liquid smoke and Bragg's liquid amino.
I made toast to go with it but the soup was more filling then expected.
Adding a salad to the table made lunch complete.
Thanks for stopping by!
