Helen’s Home Cooking, Video and recipe for Curried Lettuce Soup.

I know this sounds both weird and unlikely but, Kenny brought home two yellow label lettuces at 20p each so I had to find something to do with them; this is what I came up with.

Curried Lettuce Soup

Serves 4

Curried Lettuce Soup

Watch the video here:


  • 1 whole lettuce, I used iceberg
  • 3 medium tatties grated with skins on
  • 1 large onion chopped
  • 1 tsp of coriander powder
  • 1 tsp of curry powder
  • 2 tsps of garlic granules or 2 cloves crushed
  • 2 tsps of stock or two stock cubes
  • 1 litre of water
  • black pepper to taste
  • 25g of butter and a little oil
  • A handful of fresh parsley, roughly chopped


  1. Heat the butter and oil in a large pan.
  2. Add the onions and cook until translucent around 5mins.
  3. Add the coriander, garlic and curry powder and stir for a minute to release the oils.
  4. Add the tattie and stir to coat.
  5. Roughly chop the lettuce and add to the pot.
  6. Pour the litre of water in, it won’t matter if the water does not cover the lettuce as this shall wilt down.
  7. Add the stock, bring to the boil and simmer for 15mins.
  8. Add the pepper to taste.
  9. Once cooked carefully put into a blender and whisk until smooth. You will probably need to do this in a couple of batches, adding most of the parsley before whisking.
  10. If you don’t have a blender, pass through a sieve or mash it.
  11. Transfer back to the pot and bring back to the boil.
  12. Serve with crusty bread and a sprinkle of parsley over the top.
  13. Add a little milk or cream for a creamier taste.

2 replies »

Leave a Reply