Lettuce Soup

Contributor: Traci DeVito

Think lettuce belongs in just salad? Think again. Lettuce Soup is a fresh way to enjoy lettuce and you won’t believe how silky smooth it is.

  • Author: Traci DeVito
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop


  • 2 large leeks
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • ¼ cup parsley leaves, loosely packed
  • ¾ tsp. salt
  • ½ tsp. dried coriander
  • ¼ tsp. pepper
  • 8 cups chopped romaine lettuce
  • 3 cups low-sodium chicken stock
  • 2 Tbsp. Greek yogurt


  1. Slice leeks in half lengthwise. Rinse thoroughly, then discard the root, rough outer edges, and green leafy top. Chop the white and light green portions and set aside.
  2. In a medium or large stockpot, heat the olive oil. Cook leeks and garlic over medium heat, stirring, for 3 to 5 minutes. Add the parsley, salt, coriander and pepper to the pan, cooking for 1 minute longer.
  3. Add lettuce and chicken stock to the pot and bring to a boil. Reduce heat and simmer, partially covered, until the lettuce is tender, 1 to 2 minutes.
  4. Transfer the soup in batches to a blender, or use an immersion blender, until all soup is thoroughly pureed and creamy.
  5. Pour soup back into the pot and stir in the Greek yogurt. Heat, stirring, over medium heat, 1 to 2 minutes. Serve immediately.