Lettuce, pea & rocket soup

Lettuce, pea & rocket soup


The ingredient of Lettuce, pea & rocket soup

  1. 40g butter
  2. 1 leek, trimmed, washed, finely sliced
  3. 1 small iceberg lettuce, outer leaves removed, finely shredded
  4. 1 bunch fresh rocket, chopped
  5. 4 cups (1 litre) Massel vegetable liquid stock
  6. 2 cups (300g) frozen minted peas, thawed
  7. Salt & freshly ground pepper
  8. 1/3 cup chopped fresh continental parsley
  9. 1/3 cup (60g) macadamias, chopped
  10. Crusty bread rolls, to serve

The instruction how to make Lettuce, pea & rocket soup

  1. Melt the butter in a large saucepan over a medium heat. Stir in the leek, lettuce and rocket. Cover and cook, stirring occasionally, for 6 minutes or until wilted.
  2. Add the stock and cook for 5 minutes. Stir in peas and cook a further 3 minutes. Season with salt and pepper. Place in a food processor or use a hand blender and process until smooth.
  3. Divide soup among serving bowls. Combine parsley and macadamias and sprinkle over the soup. Serve soup with crusty rolls.

Nutritions of Lettuce, pea & rocket soup

calories: 280.108 calories
fatContent: 21 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 11 grams carbohydrates
sugarContent: 6 grams sugar
proteinContent: 9 grams protein
cholesterolContent: 23 milligrams cholesterol
sodiumContent: 1127.39 milligrams sodium

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