Lettuce and Dill Soup

Lettuce needn’t be confined to the salad bowl. It is also an excellent soup ingredient, especially when paired with dill. This recipe came form Gaby Melvin whose adventurous palate is always proving Jenny wrong!


Serves 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

 Wheat Free, Gluten Free, Vegetarian


  • 2 tablespoons olive oil
  • 1 large onion, peeled and thinly sliced
  • 150g potato, peeled and finely diced
  • 500ml vegetable stock
  • Freshly ground black pepper
  • Pinch of grated nutmeg  
  • 2 small heads round or 1 iceberg lettuce, finely shredded
  • 2 tablespoons finely chopped fresh dill
  • 3 tablespoons half-fat crème fraiche
  • Freshly ground black pepper

To Serve:

  • 2 teaspoons finely chopped fresh dill
  • 2 slices rye bread (optional)
  • Half-fat cream cheese (optional)


  1. Add the oil, onions and potato to medium non-stick pan and stir to coat the vegetables with the oil. Cook over a  medium heat and then cover the pan and leave to sweat for 8 minutes.
  2. Add the stock, bring to the boil, season with pepper and nutmeg, and reduce the heat to simmer for 4 minutes.
  3. Add the lettuce and simmer for 7 more minutes.
  4. Add the dill, and allow to cook for a further minute.  Blend the soup until smooth, using a hand-held blender or by transferring to  food processor. Strain it through a sieve back into the pan.
  5. Add the crème fraiche and stir through gently, then season with black pepper.
  6. Ladle the soup into warmed bowls and sprinkle the dill on top. Serve with rye bread spread with a little cream cheese if you like.

Jennifer’s Tip:  

Add a touch of luxury by sprinkling over a little diced smoked salmon over the soup. Add A generous grinding of black pepper and a good squeeze of lemon juice to bring the flavours together.

Photo Credit: The Balance Diet, by Jennifer Irvine. Published by the Orion Group, available on Amazon.