Simple Wilted Lettuce & Pea Soup

Name: Simple Wilted Lettuce & Pea Soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 tbsp butter; 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 1.5 cup pea (fresh or thawed if frozen); 1 pcs lettuce (large head, roughly chopped (romaine or green leaf)); 3 cup water; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A light, gentle soup that transforms humble lettuce and sweet peas into something surprisingly elegant. The lettuce softens into silky ribbons while the peas add a pop of sweetness and vibrant color. Ready in under 20 minutes, it's the perfect way to turn a wilting head of lettuce into a comforting bowl of goodness.

PREP

COOK

12m

SERVES

1 CUP

85 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the lettuce and peas.
1.Roughly chop the washed lettuce into 2-inch pieces.
2.If using frozen peas, measure and set aside to thaw slightly.
saute · ~5 min
Sauté the onion and garlic.
1.Melt the butter in a large pot over medium heat.
2.Add the chopped onion and cook until softened and translucent, about 4 minutes.
3.Stir in the minced garlic and cook until fragrant, about 30 seconds.
TIPDon't let the garlic brown — it will turn bitter.
boil · ~5 min
Add peas, lettuce, and water. Bring to a boil.
1.Add the peas and chopped lettuce to the pot.
2.Pour in the water and add the salt.
3.Bring to a rolling boil, then reduce heat to a gentle simmer.
simmer · ~6 min
Simmer until the lettuce is completely wilted.
1.Simmer uncovered for 5-6 minutes, or until the lettuce is thoroughly softened but still bright green.
2.Remove the pot from the heat.
TIPAvoid overcooking — the soup stays vibrant when the greens are just tender.
mix · ~2 min
Blend until smooth.
1.Use an immersion blender directly in the pot to puree until silky smooth.
2.If using a countertop blender, let the soup cool slightly, then blend in batches, venting the lid to release steam.
TIPFor an extra silky texture, strain through a fine-mesh sieve.
mix · ~1 min
Season and finish the soup.
1.Stir in the lemon juice and black pepper.
2.Taste and adjust salt if needed.
3.Warm gently over low heat if the soup has cooled.
TIPThe lemon juice brightens the flavor — don't skip it.
garnish
Ladle into bowls, garnish with parsley, and serve.
Serve hot, drizzled with a little extra olive oil or a dollop of yogurt if desired.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pot to prevent the butter from burning during the sauté.
2
For the brightest color, add the peas and lettuce only after the onion is fully softened.
3
Do not over-blend; a few seconds of pulsing leaves pleasant texture if you prefer a rustic soup.
4
If using frozen peas, let them thaw on the counter for 10 minutes so they heat through evenly.
5
Strain the soup through a fine-mesh sieve if you want an ultra-smooth, restaurant-quality finish.
6
Make ahead: cool completely, refrigerate in an airtight container for up to 3 days — the flavor deepens.
7
To reheat, warm gently over low heat; do not boil or the bright green color will dull.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace butter with 1 tablespoon of olive oil or a neutral vegetable oil to keep the soup entirely plant-based without losing richness.

low oil

Low-oil

Use a non-stick pot and swap the butter for 2 tablespoons of water or vegetable broth; sauté the onion in the liquid until soft for a fat-free version.

high protein