At first, lettuce soup sounds… odd, right? We’re used to lettuce in salads, maybe tucked in a sandwich. But in a soup? Jamie Oliver’s take on it is refreshing, earthy and unexpectedly rich. It’s not just boiled lettuce floating around. This soup is silky, slightly sweet from the lettuce and lifted by fresh herbs, onion and sometimes peas or a hint of cream. It’s about using what’s often leftover in the fridge and turning it into something elegant and nourishing.
This is a great recipe for reducing food waste, especially if you’ve got a head of wilting lettuce and no plans for a salad. It’s fast-you can go from chopping board to bowl in about 30 minutes.
Jamie Oliver Lettuce Soup Recipe
Ingredients Needed
Let’s keep it simple. Jamie’s recipe doesn’t call for anything fancy but it’s flexible enough for tweaks. Here’s the core list:
- 1-2 heads of lettuce (Little Gem, romaine or even iceberg if that’s what you’ve got)
- 1 onion (white or yellow works)
- 1 clove of garlic (you could use more but don’t overdo it)
- 1 small potato (this thickens the soup beautifully)
- 500 ml vegetable or chicken stock (homemade or store-bought-up to you)
- A handful of fresh herbs (think mint, parsley or chives-Jamie often uses mint)
- Olive oil or butter (for sautéing)
- Salt and pepper (season to taste)
- Optional: cream or crème fraîche, peas, lemon juice for brightness
The ingredients are affordable and very forgiving. You could easily swap in spring onions, add spinach or sneak in kale if you have it.
Equipment Needed
You don’t need much to get this going:
- Medium pot or saucepan
- Chopping board and knife
- Wooden spoon or spatula
- Blender or immersion blender (this makes it silky-essential for the texture)
- Ladle and bowl for serving
If you don’t have a blender, you can mash the soup a bit with a potato masher. It won’t be as smooth but it still tastes great.
How To Make Jamie Oliver’s Lettuce Soup
Let’s break it down step by step. It’s all about layering flavors without overcomplicating anything.
Step 1: Prep The Ingredients
Chop the onion finely. Peel and dice the potato into small chunks (so it cooks faster). Shred or chop the lettuce. no need for perfection here.
Step 2: Sauté The Base
In your pot, heat a splash of olive oil or a knob of butter. Add the onion and cook gently until soft-about 5-6 minutes. You’re not looking for color here, just sweetness. Add the garlic and cook for a minute more.
Step 3: Add Potato And Stock
Toss in your diced potato, stir it around, then pour in the stock. Let it bubble gently until the potato is soft-about 10-12 minutes.
Step 4: Add Lettuce And Herbs
Now the star ingredient. Add the shredded lettuce and cook for just 2-3 minutes. It wilts fast and turns a gorgeous green. Toss in your herbs, saving a little for garnish if you want.
Step 5: Blend It Smooth
Take it off the heat and blend until smooth. An immersion blender is easiest but any blender works. just be careful with the hot liquid.
Step 6: Season And Tweak
Taste it. Add salt, pepper and maybe a squeeze of lemon juice for brightness. If you’re feeling indulgent, stir in a spoonful of crème fraîche or a drizzle of cream.
Step 7: Serve
Ladle into warm bowls. Top with extra herbs, a swirl of cream or a few peas if you’ve got them.
What I Learnt
- Lettuce is underrated. It’s more than just a salad base. it brings a lovely sweetness and fresh flavor when cooked. The bitterness mellows out completely.
- Waste not, want not. This soup is a genius way to use up greens that might otherwise get tossed.
- Herbs matter. Mint completely transforms the flavor. makes it feel clean and almost springlike.
- Potato is your creamy best friend. It thickens the soup naturally without needing much dairy.
- Blending is magic. Seriously, once you blitz it, the color alone is enough to impress. Bright green, smooth and vibrant.
Recipe Tweaks For Jamie Oliver’s Lettuce Soup
Jamie’s version is light, fresh and all about that delicate, green goodness. But there’s room to play. Here’s how to riff on the classic:
1. Choose Your Lettuce Wisely
Jamie usually goes for something soft like butter or romaine. But don’t be afraid to experiment.
- Little Gem adds a slightly sweeter note.
- Rocket (arugula) brings a peppery kick.
-
Spinach or watercress can be added for depth and a bit more body.
Avoid iceberg-it’s too watery and lacks flavor.
2. Add Herbs To Layer The Flavor
Lettuce is subtle, so herbs help it shine.
- Tarragon adds a mild aniseed note-super French.
- Basil makes it brighter and a little sweet.
-
Mint? Yes. Especially if you’re serving this chilled.
Add these at the end of cooking so they stay fresh and don’t turn bitter.
3. Get Creative With The Base
Jamie starts with onion, garlic, maybe a leek. Solid stuff. But you can level it up:
- Fennel adds a soft licorice undertone.
- Celery root or parsnip gives it a creamy texture without cream.
- A splash of white wine before the stock goes in? Totally worth it.
4. Rich Or Light? Your Call.
For a luxurious twist:
- Add a knob of butter at the end.
- Blend in a splash of cream, crème fraîche or even a spoonful of mascarpone.
- Grate in a touch of Parmesan for umami.
For a lighter, vegan-friendly version:
- Use a good veggie stock-homemade if possible.
- Add a handful of soaked cashews before blending for creaminess without dairy.
5. Texture Matters
Jamie usually blends the soup silky smooth but you can leave a little texture:
- Blitz half the soup and stir it back in.
- Add toasted seeds or croutons on top for crunch.
- A swirl of pesto or chili oil adds both flavor and visual flair.
Storage Tips For Leftovers
Lettuce soup is delicate, so treat it right and it’ll stay tasty.
Short-Term Storage (1-3 Days)
- Let it cool completely before storing.
- Transfer to an airtight container.
- Keep it in the coldest part of your fridge.
- Reheat gently on the stove over low heat. Avoid boiling-it can split or dull the flavor.
Freezing It? Yes, But…
Lettuce has a high water content which makes freezing tricky. It can turn a bit mushy or separate after defrosting. Here’s how to make it work:
- Blend it smooth before freezing. Chunky bits don’t hold up.
- Cool it completely, then pour into freezer-safe containers or silicone trays.
- Leave a little space at the top-liquid expands as it freezes.
- Freeze for up to 2 months.
When reheating, warm slowly and stir well. If it’s looking too watery, a quick blitz with a stick blender can bring it back together.
Pro tip: If you know ahead of time you’ll freeze some, skip the cream or butter. Add it fresh when you reheat. it tastes better and freezes cleaner.
What To Eat With Jamie Oliver’s Lettuce Soup?
This soup is light and mellow which makes it a great starter. but with the right sides, it becomes a full meal.
1. Crusty Bread Or Cheese Toast
- A warm baguette, sourdough or seeded rye works wonders.
- Or go for cheese toasties: aged cheddar or Gruyère, grilled until gooey.
2. Protein Boost
- Poached eggs dropped gently on top.
- Flakes of hot-smoked salmon.
- A dollop of ricotta or a spoonful of Greek yogurt for creaminess.
3. Bright, Fresh Salads
- Think contrast: crunchy slaw with apple and fennel.
- Or something acidic, like a tomato and caper salad.
- Even a shaved radish salad with lemon vinaigrette.
4. Something Savory And Rich
This soup plays well with salty, bold flavors:
- A slice of quiche.
- Mushroom tartlets.
- Even crispy pancetta or prosciutto shards crumbled over the top.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Lettuce Soup?
You’ll need lettuce, garlic, onion, vegetable stock, olive oil, and a few seasonings like salt and pepper.
Can I Make Jamie Oliver’s Lettuce Soup Ahead Of Time?
Yes, this soup stores well in the fridge for up to 2 days, and you can freeze it for longer storage.
Is Jamie Oliver’s Lettuce Soup Vegan?
Yes, as long as you use a vegetable stock and avoid adding cream or cheese.
