Healthy Cucumber and Lettuce Vichyssoise

September 22, 2014

Do something good for your body by creating this delicious cucumber and lettuce vichyssoise, which is a light spring/summer soup. Add a cup of spinach leaves for a deep-green version for an extra hit of flavour, and make sure to enjoy with a healthy summer juice! 

Serves 6



4 tablespoons olive oil

4 slices of bread (crusts removed, cut into cubes)

Chopped chives

RELATED: Check out the Zurek Or Polish Ryemeal Soup Recipe here


50g butter

2 leeks (trimmed, washed and sliced)

1 large onion (sliced)

1 large floury potato (peeled and cut into chunks)

1L vegetable stock

2 cucumber (peeled and cubed)

2 butterhead lettuces (washed and shredded)

3 tablespoons double cream

Sea salt and black pepper to season


  1. Melt the butter over medium-low heat and add the leeks or onion before softening for 10 minutes.
  2. Include the potato and stock, and bring to a slow boil then simmer for 10 minutes (or until the potato is mostly cooked). Add the cucumbers and shredded lettuce, then simmer and boil for 3-5 minutes.
  3. Remove the potato chunks, then run them through a sieve. Purée everything else in a blender, then add the remaining potatoes into the mixture – it should be of a creamy consistency.
  4. Stir in the double cream and season with sea salt and black pepper. Leave the mixture to cool completely, then pop it into the fridge to chill.
  5. For the croutons, heat the olive oil over medium-high heat and fry the bread until golden-brown.
  6. Serve the soup with chopped chives and a touch of cream over the top.

Image and Recipe via Hugh Fearnley-Whittingstall from The Telegraph

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