Potato and lettuce soup recipe – YOU Magazine

This is an effortlessly delicious recipe and a clever way to use up lettuce leaves lying around in the salad drawer.

Potatoes, bread, bananas, salad leaves and milk are some of the most wasted foods in our kitchens. The first way to stop this is to make sure they are stored correctly – for example potatoes should be kept in a dark, cool place, lettuce in the crisper drawer of your fridge and bananas should be kept in a cool dark place. be removed from packaging and stored in a cool place away from other fruit. Then it’s about knowing how to best use things before they go bad. The bread is easy to put in the freezer (sliced, or I tear it into bite-size pieces ready to make croutons for salads and soups). I spotted tricks like peeling and chopping bananas to freeze for future banana breads, turning potatoes into bubble and squeak cakes (also to freeze), or turning salad leaves into pesto. When time doesn’t allow it, there are brilliant initiatives like the Olio app (Olioex.com), where you can advertise leftover food to share with your community.

Since I started writing this column, we have received many delicious and inexpensive recipe ideas from readers. I came across an incredibly simple soup sent by B Wilson which makes stars of humble potatoes and lettuce leaves. It’s simple and comforting, and works both hot and cold.

A bottle of champagne awaits you!

Potato and lettuce soup recipe

Canny Cook potato and lettuce soup
holly exley


  1. Heat 1 tablespoon of olive oil and a knob of butter in a skillet over medium heat. Roughly chop the spring onions (or 1 small onion) and add them to the pan with a pinch of salt. Sweat gently for a few minutes.
  2. Dice the potatoes (no need to peel them) and add them to the pan, cook for 2 minutes. Stir in the cumin and cook for another minute.
  3. Add 500ml chicken or vegetable stock and simmer for 6-8 minutes or until the potato is completely tender. Point: You can use leftover roast potatoes instead.
  4. Shred the lettuce leaves and add them to the pan, simmering for 2-3 minutes until wilted. Remove from the heat and leave to cool for 5 minutes before blending with a grind of black pepper. You can also add a little milk or cream.

SERVE With croutons or crispy rolls.

REMARK This cost assumes that you already have some basic ingredients.

*Prices taken from Sainsbury’s and correct at time of going to press

Do you have a good recipe for eating well and reducing your food bills? Email [email protected] If we print it here, we’ll send you a bottle of champagne.

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