Lettuce & Pea Soup with Soy Sour Cream and Shoots

a bowl of lettuce and pea soup with a swirl of soy sour cream, pine nuts and pea shoots

I’d never heard of, or even imagined, cooking lettuce before becoming a Plant-based chef. Lettuce & Pea Soup with Soy Sour Cream and Shoots may sound exotic, but really, it’s not – it’s delicious and easy. A drizzle of soy sour cream – or your favourite plant-based yoghurt and a garnish of pea shoots perfectly compliment the soup. While toasted pine nuts are optional, they definitely add to the dish as well.

This recipe is an especially good way to use “imperfect” lettuce (but otherwise perfectly edible lettuce), whether just shy of being crisp or perhaps they have bolted or been nibbled on in your vege garden.

Exact measures aren’t necessary for a dish like this, taste and adjust as you go. Serve as a light meal or with a crusty bread or gluten-free focaccia for a hearty lunch.

Lettuce & Pea Soup with Soy Sour Cream and Shoots


  • 2 tbsp olive oil or extra stock for oil free option
  • 1 medium onion – finely sliced
  • 2 stems celery – finely diced
  • 1 small floury potato peeled and finely chopped
  • 2 cups frozen peas – defrosted
  • 1 litre chicken style vegetable or vegetable stock
  • 1/2 cup dry white wine or extra stock
  • Lettuce – cos/romaine, little gem or your choice of lettuce (approximately 200g)
  • salt of choice
  • pea shoots
  • soy sour cream
  • toasted pine nuts – optional


Peel and slice or dice your vegetables and prepare the stock.

Use a heavy based pot on a medium heat to gently sauté onions, celery and potato. Cook while stirring until soft, but not coloured.

Add wine and stock then bring to the boil, reduce heat and simmer until potato is cooked.

Put defrosted peas into a blender with about a cup of stock, blend until smooth, then add the rest of the stock with vegetables. Blend again, then add lettuce and continue blending until smooth.

Return to the heat and season to taste before serving. Avoid heating for too long as the lettuce and peas will loose their beautiful bright green colour.

Drizzle with soy sour cream and garnish with peas shoots and toasted pine nuts to serve.

Other recipes you may like

If, like me, you’re a fan of greens, you should checkout my easy Green Pea Risotto – it’s an ideal midweek meal. Or you might like to try a Green Bean Pate on Crostini or add Green Beans on Garlic Toast to your weekend breakfast menu. For more soup inspiration this page is packed with recipes.

Food allergens that need to be clearly identified on food packaging differ around the world. This recipe is allergy friendly, just choose a stock that is gluten-free and ensure your wine is vegan. Pine nuts are not included as a nut allergy, but toasted hemp seeds can make a tasty nutty alternative. Cashew and coconut yoghurts may be suitable if a soy based one is not, otherwise try a nut and soy free aquafaba mayo.

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