Add the oil to a soup pot, and heat over a medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for a further minute.
Add the stock, lettuce and peas, bring to the boil then reduce the heat and simmer for 5 minutes.
Stir in the lemon juice and pepper.
Serve garnished with a little yogurt or sour cream, lemon zest, and chopped fresh mint.
Notes
Only 95 calories per bowl, excluding any garnishes.Variations
Add a pinch of chili pepper flakes while cooking to imbue heat into the soup.
Prefer smooth soups? Add your lettuce soup to a blender and puree it until smooth.
Serve it topped with a little gruyere melted onto a slice of Garlic Bread.
Store: Store your lettuce soup in an airtight container in the fridge for up to 3 days. This soup is best served immediately.Reheat: Add your soup to a pot and reheat gently on the stove, or add it to a microwavable dish and microwave for a few minutes until heated through, stirring halfway.Freeze: This soup is not recommended for freezing.