Avocado and lettuce soup recipe
Combine romaine lettuce, avocado and dill to create a refreshing, chilled soup. A perfect starter for summer.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook, plus 20 mins to chill
- 274 calories / serving
Ingredients
- 1 tbsp oil
For the caramelised apples
- 15g butter
- 1 onion, diced
- 2 heads romaine lettuce, roughly chopped
- 600ml vegetable stock
- 3 tbsp chopped fresh dill
- 2 avocados, roughly chopped
- 1 lemon, juiced
- 4 tbsp crème frâiche
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Shop ingredientsEach serving contains
- Energy
- 1135kJ 274.0kcal
- Fat
- 26g
- Saturates
- 10g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 6.7gProtein 3.3gFibre 5.8g
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- Gently heat the oil and butter in a pan. Add the onion and fry for 5-7 mins or until softened.
- Add the lettuceand fry for a further 5 mins, or until wilted. Transfer to a blender with the vegetable stock, dill,avocadosand lemon juice. Blitz until smooth.
- Pass the soup through a sieve, using the back of a ladle to push it through. Discard the pulp. Season and serve at room temperature or chill for 20 mins. Ladle into bowls and add a swirl of crème frâiche.
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