Avocado and lettuce soup recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook, plus 20 mins to chill
  • 274 calories / serving
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Combine romaine lettuce, avocado and dill to create a refreshing, chilled soup. A perfect starter for summer. 

  1. Gently heat the oil and butter in a pan. Add the onion and fry for 5-7 minutes or until softened.
  2. Add the lettuce and fry for a further 5 minutes, or until wilted. Transfer to a blender with the vegetable stock, dill, avocados and lemon juice. Blitz until smooth.
  3. 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 minutes. Ladle into bowls and add a swirl of crème frâiche.

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  • Ingredients

  • 1 tbsp oil
  • 15g (1/2oz) butter
  • 1 onion, diced
  • 2 heads romaine lettuce, roughly chopped
  • 600ml (1pt) vegetable stock
  • 3 tbsp chopped fresh dill
  • 2 avocados, roughly chopped
  • 1 lemon, juiced
  • 4 tbsp crème frâiche
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  • Energy 1135kj 274kcal 14%
  • Fat 26g 37%
  • Saturates 10g 48%
  • Sugars 4g 5%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 6.7g Protein 3.3g Fibre 5.8g


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