Need something hot and nourishing that you can make in just 10 minutes? This creamy, savory easy romaine lettuce soup will warm your bones on chilly nights (or any night of the year, really). Plus, you won't believe it's dairy-free!
Without doubt, many people think romaine lettuce belongs in a Caesar salad, not soup.
But hear me out ... allow me a minute to convince you why romaine, aka "cos" lettuce, is perfect for this recipe.
Before I state my case, I will admit that easy romaine lettuce soup doesn't sound as appetizing as my other keto soup recipes.
- Easy Lobster Bisque: no explanation needed.
- Taco Soup: yeah, I'm proud of that one.
- Zuppa Toscana: Molto delizioso!
- Cream of Asparagus Soup: the perfect balance of flavors
Why lettuce soup?
Yes, these recipes I've come up with are instant hits with my family and followers. But featuring one with cos lettuce? Yeah, I've got to do some convincing, so here goes....
First of all, the recipe has more ingredients than just lettuce. We'll get to them shortly....
Don't think of romaine as a bland, devoid-of-nutrition, first-cousin of iceberg lettuce. On the contrary, it's nutrient dense.
It's got vitamins C, K, A, and B9 (folate). And it contains calcium, magnesium, phosphorous, and potassium.
Plus, if you're watching your net carbs, this easy romaine lettuce soup is perfect. A whole cup of the lettuce contains just a couple grams of carbs.
And the total carb content for per serving is only 4 grams.
Reasons to use ghee
If you want to make a lettuce soup that will live in infamy, you've got to use healthy fats in the recipe. And for this easy romaine lettuce soup, I'm using ghee.
Also known as "clarified butter," ghee is a staple in Indian cooking. The main difference between regular butter and ghee is that in making ghee, the milk solids are removed.
I love using ghee because, like coconut oil, it contains medium-chain fatty acids (MCTs). This particular type of dietary fat molecular structure is thought to be beneficial for heart health.
Ghee doesn't taste exactly like butter; it's often described as having a nuttier, richer taste. It's sort of like eating the oil that melts from regular butter, if you can picture what that tastes like.
Stock Or Broth?
No soup is worth it's salt unless it has a savory liquid to slurp. But what's the best liquid base?
Should you use stock or bone broth? And what's the difference between the two?
The main difference is that stock is simmered for a much shorter amount of time than bone broth.
True bone broth, one that uses all-natural ingredients and free-range chicken parts, needs to simmer for at least 24 hours.
It takes that long for the collagen protein from the chicken parts to fully leach into the broth. Your body's most abundant protein is collagen.
However, as you get older, the collagen that keeps your skin smooth and youthful-looking starts to break down. So, too, does the collagen in your joints.
It's by consuming the collagen from the chicken that we can strengthen our own internal collagen.
That's why it's worth it to pay the extra money and buy bone broth.
Enjoy this super simple recipe! Here's a few other autoimmune friendly soup recipes that I love:
- AIP Hamburger Stew
- Low Carb Beef Soup
- Brussels Sprout Soup
- Cabbage and Kale Soup
- Low Carb Chicken Noodle Soup
Not only are these soups comforting, they are packed with healthy nutrients too. Enjoy!
Easy Romaine Lettuce Soup
- ½ small onion
- 2 cloves garlic minced
- 3 tablespoons butter flavored coconut oil or ghee
- 1 tablespoon fresh basil chopped fine
- 1 tablespoon fresh parsley chopped fine
- 1 teaspoon salt
- ⅛ teaspoon black pepper ground (omit for AIP)
- 2 cups cauliflower chopped
- 8 cups romaine lettuce chopped
- 4 cups chicken broth (preferably bone broth) use vegetable broth for vegan
- Sauté onion and garlic in ghee or butter until onion is translucent, about 5 minutes over medium heat.
- Add seasonings (basil, parsley, salt, pepper) stir and cook another minute.
- Stir in the remaining ingredients (cauliflower, lettuce, bone broth) then simmer covered for about 15 minutes.
- Using an immersion blender (or regular blender), purée the soup. Add in additional salt and pepper to taste.
Array ( [calories] => 73 [carbohydrates] => 4 [protein] => 1 [fat] => 6 [saturated_fat] => 3 [cholesterol] => 14 [sodium] => 733 [potassium] => 296 [fiber] => 1 [sugar] => 1 [vitamin_a] => 4150 [vitamin_c] => 24.3 [calcium] => 30 [iron] => 0.8 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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