Best Spring Lettuce with Leeks Keto Soup Recipe
Fresh spring lettuce, paired with tarragon, makes this Best Spring Lettuce with Leeks Keto Soup Recipe perfect for a summer soup.Plus it's a great addition to your keto diet and very healthy! This light meal contains all the goodness of vegetables contained within a hearty broth. Even better? It only takes minutes to make!
Ingredients
- 3 tbsp Olive oil
- 2 Leeks - trimmed, sliced and thoroughly rinsed
- 2 medium Potatoes, peeled and chopped Leave out for Keto
- 2 Carrots, sliced thin Leave out for Keto
- 3 cloves Garlic, Chopped finely
- 6 cups Vegetable Broth (Chicken broth can be used)
- 1 cup Fresh or frozen peas or green beans Leave out peas for keto
- 1/2 cup Fresh tarragon leaves Finely chopped
- 4 cups Spring lettuce (butter or romaine) Gently torn
- 1 Lemon, juiced
- Salt and pepper to taste
- crusty bread
Instructions
- In medium stock pot, heat the olive oil over medium heat
- Add leeks, potatoes, carrots and garlic
- Season with salt and pepper
- Stir for 1 minute
- Cover and cook, stirring occasionally, until vegetables are soft (6 to 8 minutes)
- Add the stock, peas and tarragon
- Simmer until peas are tender, 3 minutes for fresh peas, or 5 minutes for the frozen peas
- Add the lettuce and stir just until wilted (30 seconds)
- Stir in lemon juice
- Serve with crusty bread