CHILLED OUT Summer Lettuce Soup (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 4
3+ hours chilling time
Recipe type: Soup
Serves: 4
  • 2 tablespoons happy fat (coconut oil, lard or duck fat)*
  • 1 leek, washed and roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 500mls (approx 2 ciups) chicken bone broth
  • 400g (approx 14 oz) cos/romaine lettuce, washed and roughly chopped
  • ¼ cup fresh parsley and/or mint leaves, lossley packed
  • Sea salt to taste
  • Juice of half a lemon
  • Extra virgin olive oil and fresh herbs for garnish
  1. In a medium saucepan, heat fat over medium heat. Add leek and garlic and cook until softened, stirring constantly, about 3-5 minutes.
  2. Add bone broth and bring to a simmer. Cook vegetables until very tender, about 8 minutes.
  3. Add lettuce and herbs, and cook until wilted and softened, about 2 minutes.
  4. Carefully ladle broth and vegetables to a high speed blender and blend until smooth. Start at the lowest speed and increase to high, taking care not to splash yourself with the hot liquid.
  5. Season carefully with salt and lemon juice (add the lemon juice sparingly in stages until your desired flavour is reached).
  6. Pour into a bowl and chill in the fridge before serving.
  7. Garnish with a drizzle of EVOO and fresh herbs to serve
*feel free to substitute ghee if successfully reintroduced
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