inspired Eats: recipes

It's summer: an abundance of Romaine in the garden + sick of salads = Lettuce Soup!

Lettuce and Green Pea Soup
Serves 4

1 tablespoon olive oil
1 medium stalk celery, chopped small
1 leek, thinly sliced crosswise
3 to 4 cups vegetable stock
1 1/2 cup fresh green peas (substitute frozen)
1 large head Romaine, green leaf or other lettuce
2 tablespoons chopped basil
1 tablespoon coconut oil

1. Heat olive oil in a large pot and saute celery and leek until tender, 3 to 5 minutes. Add 3 cups of the stock and peas. Bring to a boil, reduce heat and simmer, covered, until peas are tender (3 minutes for frozen, 5 to 7 for fresh).

2. While peas are cooking, wash, core and chop the lettuce. When peas are tender, stir lettuce into soup and simmer for 5 to 7 minutes, until soft. Stir in basil.

3. Transfer mixture to a food processor, and puree in batches until smooth. Return to pot and add remaining stock if needed to thin soup to desired consistency. Stir in oil, if desired, and season with salt and pepper.

4. To serve, divide hot soup between individual bowls, scatter with croutons, if desired, and serve hot.

Here's a small sampling of more recipes you'll find in The Healthy Gourmet: Inspired Eats (and yes, it's true--they're all healthy, clean and nutritious):

Baby Artichokes with Grapefruit and Rosemary

Not-quite-Fried Green Tomatoes

Warm Chickpea and Shallot Salad with Spinach Confetti

Pan-roasted Brussels Sprouts with Orange-Thyme Vinaigrette

Watermelon-Lime Sorbet

Italian Vegetable Soup with Parsley-Mint Pistou

Flank Steak Salad with Grilled Plums and Stilton Cheese

Grilled Bitter Greens with Soft-Poached Eggs

Parchment-Baked Halibut with Fennel and Green Olives

Asparagus with Radicchio, Blue Cheese and Peppered Cashews

Zucchini Ribbons with Pine Nuts and Parsley

Blackened Salmon with Spicy Tarragon Remoulade