Creamy Protein-Packed Lettuce Soup
This vibrant, creamy lettuce soup is a nourishing blend of fresh greens and protein-rich ingredients. Perfect as a light meal or appetizer, it combines the crispness of lettuce with the richness of Greek yogurt and white beans, creating a satisfying and flavorful dish. Topped with toasted seeds for extra crunch, this soup is a refreshing experience any time of year!
ingredients
- 1 large head of romaine lettuce, chopped
- 2 cups vegetable broth
- 1 can (15 oz) white beans, rinsed and drained
- 1 cup Greek yogurt
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup toasted pumpkin seeds (for garnish)
- Juice of 1 lemon
steps
- 1.
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.
- 2.
Add the chopped romaine lettuce and continue cooking until softened, about 5 minutes.
- 3.
Pour in the vegetable broth and bring to a gentle simmer.
- 4.
Stir in the white beans, salt, and black pepper, cooking for an additional 5-7 minutes.
- 5.
Remove the pot from heat and let it cool slightly before blending.
- 6.
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches.
- 7.
Return the blended soup to low heat and stir in the Greek yogurt and lemon juice until well combined, warming through.
- 8.
Serve hot, garnished with toasted pumpkin seeds.
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