Lettuce soup recipe is a low calorie, and refreshing soup made with iceberg lettuce, leek, fresh herbs and simple seasonings. You can make this creamy soup oil-free for a healthier version.

Why you'll love making this lettuce soup

• Nourishing soup: A wonderful low calorie soup that tastes fresh and comforting. A cup of shredded lettuce is only about 5-10 calories. This soup is packed with nutrition. Lettuce is rich in vitamin K.
• Budget friendly: A great recipe to use up extra lettuce that's lying in the fridge! This reduces food waste.
• No fancy ingredients: The recipe uses simple pantry ingredients and lots of fresh herbs.
• Creamy without cream: This green soup has a smooth and creamy texture without feeling heavy or rich.
• A light soup: A great choice for a light lunch, dinner or an appetizer.
• Easily Customizable: You can customize this leek and lettuce soup by adding peas, spinach, potatoes or any veggies of your choice.

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Vegetables: Lettuce & leek. We used Iceberg lettuce, you can also use Romaine lettuce.
• Fresh herbs: Fresh mint, Italian curly parsley.
• Seasonings: Ground ginger (ginger powder), Oregano, Himalayan pink salt. You can replace the Italian seasoning with Italian seasoning.
• Cooking fat: Extra virgin olive oil, coconut oil or avocado oil.
• Liquid: Water. You can replace the water with vegetable broth.

How to make Lettuce Soup

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté leek & seasonings

• Sauté leek: Set the instant pot on sauté function and add oil. Gently release the leek when the oil becomes warm. Sauté until the leek becomes soft. Add the seasonings and sauté for 1 minute.
• Add veggies: Cancel the sauté function. Add the chopped lettuce, mint & parsley. Give everything a good mix.
• Deglaze pot: Now, add water and deglaze the pot very well. This will help remove any stuck food particles and prevent the burn error.

Step #2 Pressure cook & serve soup

• Pressure cook: Secure the lid of the instant pot and pressure cook on high pressure for 2 minutes followed by 5 minutes natural pressure release.
• Blend soup: Now, transfer the soup into a blender jar and blend it into a smooth puree. You can also use a hand blender to blend the simple lettuce soup into a creamy puree.
• Serve: Garnish with microgreens and serve warm or hot. Enjoy!

Stove-top method

• Sauté: Set a heavy bottomed pot on the stove-top over medium high heat. Add oil and when the oil becomes warm gently release the chopped leek and sauté until the leek becomes soft. Than, add the seasonings and sauté for 1 minute.
• Cover & cook: Add the chopped lettuce, parsley and mint. Give everything a good mix, add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will loosen any stuck food particles and prevent them from burning. Cover and cook over medium low heat for 15 minutes or until the lettuce becomes soft.
• Puree & serve: Transfer the soup in a blender jar or use a hand blender and blend the soup into a creamy texture. Serve the lettuce soup garnished with microgreens and enjoy.

Expert Tips

• Extra veggies: You can make this soup extra creamy, rich and filling by adding potatoes or cooked white beans. You can also add more greens like spinach and green peas. Add them along with the lettuce, pressure cook and puree with the help of a blender.
• Spicy soup: Add a dash of hot sauce or sriracha or even red pepper flakes to add some kick to this cream of lettuce soup.
• Mint or no mint: Mint will spruce up this creamy soup with a hint of freshness. If you don't like the flavor you may skip the mint and add basil.

How to serve

Here are a few of our favorite ways to serve this light and hearty green lettuce soup:

• This creamy and light soup will taste best with a sourdough bread or a French baguette.
• Serve it with a hearty garden salad for a light and comforting meal.
• A bowl of steamed assorted vegetables is also a great healthy choice.
• Moroccan couscous.
• Brown rice with vegetables.
• Air-fried veggies like acorn squash, brussel sprouts and sweet potatoes, smashed brussel sprouts, roasted beets, carrots and potatoes, broccoli and cauliflower, mushrooms and onion, baby gold potatoes, roasted radishes.

Leftovers & storage

• Fridge: Store the soup in air tight glass containers in the fridge for 3 days.
• Freezer: You can freeze this plant-based lettuce soup for 2 months. Use heavy duty freezer safe containers to store the soup. Thaw the soup over night in the fridge before reheating.
• Reheat: You can reheat the soup in the microwave oven until warm or hot. Use the instant pot on sauté mode to reheat the soup. Stir often to prevent burning. Also, you can reheat the soup on the stove-top in a sauce pan or pot over medium high heat. Adjust the consistency by adding more vegetable stock or water.

MORE PLANT-BASED SOUPS MADE IN THE INSTANT POT

• Bean and potato soup instant pot.
• Potato leek soup instant pot dairy free.
• Instant pot vegetable soup with potatoes.
• Instant pot Portuguese bean soup.
• Dry Lima Beans Instant pot.
• Instant pot red lentil soup.
• Old fashioned vegetable barley soup.
• Sweet Potato and kale soup with coconut milk.
• Vegan mushroom barley soup.
• Instant pot quinoa soup.
• Instant Pot 15 bean soup vegetarian
• Farro soup instant pot
• Cabbage lentil soup.
• Kale and potato soup.
• Mung bean soup recipe.
• Chickpea and potato soup.
• Broccoli lentil soup.
• Instant Pot Cuban black beans.

I LOVE HEARING FROM YOU! If you try this lettuce soup recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.