Best Vegan Cream Of Romaine Lettuce Soup With Garlic Mushrooms And Recipes

Vegan Creamy Lettuce Soup image

Provided by Ex-Pat Mama

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head lettuce, leafy not iceberg
2 tablespoons olive oil
1/2 large onion, chopped
1 lb potato, chopped
3 cups vegetable stock
1 1/2 teaspoons salt
2 tablespoons parsley, chopped
1 lemon
300 g tofu, silken style

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.

Nutrition Facts : Calories 218.7, Fat 9.8, SaturatedFat 1.4, Sodium 912.3, Carbohydrate 27, Fiber 4.6, Sugar 3.3, Protein 8.8

Romaine Lettuce Soup image

Provided by Heidi Hoerman

Time 30m

Number Of Ingredients 9

2 Tbsp butter
1 medium onion, chopped
1 medium new potato, cut into 1/4 inch dice
2 heads romaine lettuce, sliced, hard end discarded
5 c chicken broth
1/4 c chopped fresh basil leaves
salt and pepper to taste
1 slice deli ham, minced
1/4 c julienned (not grated) parmesan

Steps:

1. In a heavy soup pan or Dutch oven, melt the butter over medium heat.
2. Saute the onion and potato in the butter until the onion browns slightly and the potato starts to stick. Use a 1/4 cup of the chicken broth to deglaze the pan, loosening any browned potato from the bottom of the pan.
3. Add the sliced lettuce, stir, and cover to steam briefly. Stir every minute or so and continue until the lettuce has thoroughly wilted.
4. Add the chicken broth and simmer for about 5 minutes.
5. Turn off the heat, add the fresh basil and process with an immersion blender. Adjust the taste with salt and pepper.
6. Add the ham and cheese and stir very briefly. Try not to stir so much that the cheese disappears.
7. Serve warm or freeze for later reheating.