Lettuce, Pea & Wakame Soup

‘Spring is far more than just a changing of seasons; it’s a rebirth of the spirit’ Toni Sorenson

Verdant, lush and full of hope, this bowl is so much more than the sum of its parts. My go to when spring begins to tease us, not quite there but giving us the odd hour to tempt us. This makes use of leftovers and freezer stock, the odd wilted salad leaf should never be thrown away.

A bowl that reminds us that new life is blooming….

Wilted salad leaves come into their own here, never throw them away…

Eating this gives us time to reflect on the seasons. A reminder of how beautiful change can be…

The perfect time to initiate new plans and projects...

To reconnect with others after Winter’s hibernation..

spring recipes, healthy recipes, spring soup, gluten free, dairy free, vegan meals, vegan lunch, healthy dinner, healthy lunch, pea soup, lettuce soup

Yield: 2

Author: Suze Morrison

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Lettuce, Pea & Wakame Soup

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

‘Spring is far more than just a changing of seasons; it’s a rebirth of the spirit’ Toni SorensonVerdant, lush and full of hope, this bowl is so much more than the sum of its parts. My go to when spring begins to tease us, not quite there but giving us the odd hour to tempt us. This makes use of leftovers and freezer stock, the odd wilted salad leaf should never be thrown away.

Ingredients

• 200g Old Lettuce Leaves
• Handful Fresh soft herbs
• 2 Shallots finely chopped.
• 1 Clove Garlic, minced.
• ½ tsp Sea salt
• 10g Dried Wakame, rehydrated.
• 2tbsp Olive Oil
• 300g Frozen Peas, defrosted.
• 1tbaps lemon juice
• 1tbsp Shiro Miso
• 500ml Vegetable Stock
• ½ Cucumber, finely sliced
• 6 Radishes, finely sliced.
• 1tsp Matcha Powder

Instructions

1. Add Olive oil to a small sauté pan and heat over a medium low heat. Add the shallots and salt, sweat for 10-15 minutes or until soft, sweet, and translucent. Add the garlic and cook 3 minutes more.
2. Transfer to a blender with the peas, lettuce, wakame, soft herbs and stock. Blend until smooth then mix the miso with the lemon juice to form a paste. Add this and blend again.
3. Transfer to a pan and gently heat, taste, and adjust the seasoning with more lemon juice or salt if needed.
4. Ladle into two bowls, garnish with cucumber, radish and matcha and serve immediately.

https://gourmetglow.co.uk/recipes/lettuce-pea-wakame-soup

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