Jamie Oliver Lettuce Soup

So… Jamie Oliver Lettuce Soup. Weird one, right? Lettuce, in soup. Who does that? Turns out—he does. And honestly, it works. It’s green and soft and kind of melts on your tongue in the most unexpected way. I made it late on a drizzly Tuesday when the fridge was mostly sadness and leftover greens. Thought it’d be dull. I was wrong. It’s quiet and humble but gives you that warm, buttery, silky feeling that reminds you of childhood meals you can’t quite place.

Ingredients Needed

Some basics. Stuff you probably already have, or at least won’t stress about grabbing:

• 1 cup chopped onions (about 150g). If you’re switching to shallots or scallions—cool, but maybe use less. They hit harder.
• 1 garlic clove, smashed up fine
• 3 tablespoons of unsalted butter. Two go in early, the last one’s for the final swirl. It matters.
• 3/4 teaspoon ground coriander
• Salt, about 3/4 teaspoon—go with your gut
• A good hit of black pepper, around 1/4 teaspoon
• 3/4 cup potatoes, peeled and diced—small bits, so they cook fast
• 8 cups of chopped romaine or butter lettuce (around 3/4 lb). Ribs and all.
• 3 cups water. Just that. No broth. Trust it.

How To Make Jamie Oliver Lettuce Soup

1. Warm the Pot: Start slow. Heavy pan. Low heat. Let it sit a minute before the butter hits. You want melt, not sizzle.
2. Onions and Garlic Go In: Once the butter looks calm and a little foamy, toss in the garlic and onions. Stir now and then. Keep the heat gentle—let them go pale and sweet, not brown. Takes 3, maybe 5 minutes.
3. Spice It Up: Now sprinkle in the coriander, salt, pepper. Stir. Pause. Breathe. Something about that coriander lifting off the steam—it smells like winter mornings and cumin toast.
4. Add the Rest: Potatoes in. Lettuce in. Water on top. Bring it all to a boil—but just. Don’t rage it. Then lid on, heat back down. Let it simmer quiet for about 10 minutes. Stir if you remember. If not? No disaster.
5. Blend: Let it cool for a minute. Not long—just enough so you don’t get blasted with steam. Use an immersion blender if you have one. Or batch-blend carefully. Crack the lid, or it’ll explode. You’ve been warned.
6. Finish It: Back in the pot. Low heat. Drop in that last spoonful of butter. Stir it through until it disappears. Taste. Adjust. More salt? More pepper? Maybe a tiny dash of lemon juice if it feels too round.

Why I Love This Recipe

It was a nothing-day kind of dinner. I had romaine that was starting to fade, one potato, and not much else. Threw it together without thinking too hard. What I didn’t expect was how it hugged the inside of my mouth—warm, soft, and barely there. It’s not showy, but it stays with you. Even my teenager asked for seconds.

Recipe Tips

• Don’t use iceberg. It’s just… watery sadness.
• Wash that lettuce. Dirt hides in sneaky places.
• Low and slow for onions. Burn them and it all goes bitter.
• Want it richer, Swirl in cream or coconut milk. It’ll thank you.
• Last bit of butter isn’t optional. It’s the soul.

How To Store This Jamie Oliver Butternut Squash And Sweet Potato Soup

• In the Fridge: Three days easy. Maybe four. The flavor deepens. It’s different on day two. Earthier.
• Freezer: Yes, freeze it. Up to 3 months. Let it thaw overnight in the fridge so it doesn’t get weird.
• Reheating: Stovetop wins. Medium heat, slow stir. But microwave works too—just short bursts, and mix it up in between.

Let’s Answer a Few Questions!

Don’t have a blender?
Use a masher. Or skip it. It’ll be rustic and chunky. Still legit.

Frozen lettuce?
Hmm. Not really. It turns sad and soggy. Go fresh or wait until you can.

Can I bulk it up?
Yes. Chicken, pancetta, even a poached egg. Whatever makes it feel more like dinner.

Serve it with?
Bread, obviously. But also grilled chicken, salmon, or a couscous salad. Something with texture.

Nutrition Facts (per serving)

• Calories: 80
• Carbs: 18g
• Protein: 3g
• Fat: 0g
• Sugar: 4g
• Fibre: 0g

Try More Recipe:

• Jamie Oliver Sweet Potato And Chorizo Soup
• Jamie Oliver Carrot Orange Soup
• Jamie Oliver Pea And Mint Soup Recipe