ICEBERG LETTUCE AND COCONUT SOUP

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SERVES 4

This perfect midsummer meal is light and easy on the digestive system, and fresh and speedy to prepare. Lettuce is magically transformed into a bowl of deliciousness with creamy and rounded flavours.

1 tablespoon extra virgin coconut oil or 2 teaspoons ghee

2 garlic cloves, crushed

1 onion, chopped

1 litre (35 fl oz/4 cups) Vegetable Stock

1 iceberg lettuce, roughly chopped

1 teaspoon Celtic sea salt

freshly cracked black pepper, to taste

60 ml (2 fl oz/¼ cup) additive-free coconut milk

flat-leaf (Italian) parsley or micro parsley, to serve

Melt the oil or ghee in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, for 2–3 minutes or until starting to soften. Add the stock, bring to the boil, then reduce the heat to low and simmer for 5 minutes.

Add the lettuce and simmer for 10 minutes or until the lettuce is soft.

Add the salt and pepper to taste. Stir through the coconut milk, then purée in a food processor or blender to your desired consistency. Reheat gently if necessary, garnish with parsley, then serve.