Vegan Creamy Lettuce Soup Recipes

Steps:

• Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

Steps:

• 1. Melt butter in a medium sized sauce pan. Saute onions in butter until tender.
• 2. Add chicken broth to onions and bring to a boil. Stir chopped lettuce into liquid; let cook over low heat for about 10 minutes (or until tender). Remove from heat and let stand until cooled.
• 3. Place lettuce mixture into a blender, half at a time, until all ingredients are completely pureed. Pour, now pureed, lettuce mixture into saucepan over medium heat. ** Do not Boil**
• 4. Add cream and tabasco sauce to taste; salt and pepper may be added for extra flavor. Heat through and serve.

Steps:

• Wash and spin lettuce and set aside.
• In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
• Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
• Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
• Eat hot or cold.

Steps:

• Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

Steps:

• Put romaine lettuce through food processor (or finely grate).
• On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
• Heat 1 cup of water, 2 tbsp olive oil in a large pot.
• Add carrots, lettuce, flax seeds and salt to pot.
• In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
• When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
• Stir, and add salt and pepper to taste.
• Enjoy!
• You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.