Jess cooked this light soup to remind themselves of summer, but when Ro tasted the soup he was like “Oh! This soup is so good for winter!” A soup for all seasons, then.
You might be suspicious of cooked lettuce. Kai certainly was:
Have no fear, however. When cooked, romaine lettuce goes wonderfully nutty and scrumptious. Try it stir fried and you’ll never look back. This soup is quite gentle and goes really well with good crusty bread.
Ingredients: 4 cloves garlic (minced), 1 large romaine lettuce (chopped up), 1 onion (fine chopped), 1 large potato (diced), 1 bunch of spring onions (chopped up), knob of vegan marg, olive oil for frying, 450 ml soy milk, 300 ml stock, lots of freshly ground pepper and salt to taste, 2 bay leaves, 1-2 tsp of ground nutmeg, fresh chives
Heat the marg and olive oil in a pan. Add the chopped onions, bay leaf, and potato and sweat down until the onions go clear. Add the garlic, spring onions, lettuce and sauté until everything is covered in butter. Add the soy milk and stock and bring to the boil. Reduce to simmer for 15 mins. Take off the heat and cool for a bit before removing the bay leaves and liquidising. Bring back to the hob and heat gently, adding the nutmeg, salt and pepper, and adjust seasoning until just right. Serve with a topping of freshly snipped chives.