Creamy and delicate, the fresh taste of the lettuce lightens the earthy flavour of the potato in this cool, summery vegetarian soup. If you’ve never cooked lettuce before, this is a good introduction; lettuce has as much to offer us cooked as it does for a salad.

Difficulty: easy
Cost: low
Preparation time: 10 minutes + time to boil the potatoes
Serves: 4

Method

Rinke the basil, rocket and lettuce well; set them aside, resting on paper towels, to dry.

Meanwhile, boil 2 potatoes in their skins and, when cooked, peel them and leave them to cool.

Put the dry basil, rocket and lettuce in a blender and, if you wish, the shelled walnuts.  Add the potatoes, lemon juice, 6 tablespoons of extra virgin olive oil, season with salt and pepper and about 10 fennel seeds. If the soup is too dense, add a little water slowly until the soup is the right consistency.

Serve the soup in individual bowls, garnished with a few herbs and some fennel seeds if you wish. Enjoy!