Kate's Bright Green Lettuce Soup

Serves 5


  • 3/4 cup onion chopped (about 1 medium)
  • 3-4 cloves of garlic chopped
  • 1/2 Tbsp coconut oil (or oil of your choice)
  • 10 oz cleaned and dried spring mix
  • 900 ml Campbell's vegetable soup broth (or make you own)
  • 1/4 cup coconut milk (I found little 160 ml cans; about the size of tomato paste cans)
  • Salt & Pepper to taste
  • Parsley for garnish if desired
  • Chives for garnish if desired
  • Greek Yogurt for garnish if desired (this will add an additional element of creaminess)


  1. Preheat the coconut oil in a heavy bottom soup pot.
  2. Add the onion and garlic and sauté until onions are soft and translucent.
  3. Add the stock to the pot, cover, and bring to a boil. Simmer, covered for 5-10 minutes to more fully cook the onions.
  4. Turn the heat down and add the lettuce, cook until wilted. About 3-7 minutes more.
  5. Remove from heat and carefully puree the mixture with an immersion blender, or cool completely and use a regular blender to puree.
  6. Return to heat and stir in coconut milk. (** You could use cream, sour cream, or yogurt).
  7. Ladle into bowls and garnish with parsley and chives.