Lettuce and Pea Soup

Frozen peas are one of my standbys in the kitchen. Combined with finely sliced lettuce they make a delicious light vegetarian soup. Ideal to serve before a meaty main course.


  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 3 leeks, well washed and sliced with green tops
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 1 head of butter lettuce, finely sliced
  • 2 cups (350 g) frozen peas
  • 5 cups (1,25 litres) boiling water
  • 2 T (30 ml) Ina Paarman’s Chicken Flavour or Vegetable Stock Powder
  • ¼ cup (60 ml) chopped parsley
  • olive oil
  • Italian hard cheese, grated

Melt the butter and olive oil together.

Add the leeks and Vegetable Spice. Sauté over medium heat for 3 minutes until soft. Add the sliced lettuce and peas.

Add boiling water and Chicken Flavour Stock Powder.

Boil for 5 minutes uncovered. Add parsley. Liquidise. Taste for seasoning.

Reheat before serving and drizzle each serving with a little olive oil and sprinkle with grated Italian cheese.

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