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Cucumber, Pea, and Lettuce Soup

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups fresh or frozen peas
  • 1 large cucumber peeled and chopped
  • 1 head butter lettuce roughly chopped
  • 3 cups low-sodium vegetable broth
  • 2 cloves garlic minced
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Bring a pot of salted water to boil and blanch the peas for 2 minutes, then immediately transfer to ice water to preserve their color. Drain and set aside.
  2. In a large pot, heat a splash of vegetable broth over medium heat and sauté the garlic for 1 minute until fragrant.
  3. Add the cucumber, lettuce, blanched peas, and remaining vegetable broth to the pot. Bring to a simmer and cook for 10 minutes until vegetables are tender.
  4. Remove from heat and stir in the fresh mint leaves and lemon juice.
  5. Using an immersion blender or regular blender, puree the soup until completely smooth and creamy.
  6. Season with salt and pepper to taste, and serve warm or chilled with extra mint leaves for garnish.