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Lettuce & mint soup

Lettuce & mint soup


This minty soup is a great recipe for using up limp lettuce at the back of the fridge! Or, you could always swap it for spinach or rocket instead!

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    694kj 166kcal
  • Fat
    Med 12%
  • Saturates
    Low 16%
  • Sugar
    Low 5%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 1 tbsp Co-op olive oil
  • 2 Co-op little gem lettuces
  • 850ml vegetable stock
  • 500g Co-op frozen British garden peas
  • 3 mint sprigs, plus extra for garnish
  • 80g Co-op reduced fat crème fraîche


  1. Heat the olive oil to medium-high
  2. Halve the little gem lettuces and cook, cut-side down, for 5 mins, until charred. Pour in the vegetable stock, made with 1 stock cube
  3. Add the peas and mint sprigs
  4. Bring to the boil, then simmer for 3 mins, until tender
  5. Cool slightly, then pour into a blender with 30g of the reduced fat crème fraîche and blitz
  6. Season, then swirl in another 20g crème fraîche and garnish with a few mint leaves

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