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Avocado and lettuce soup recipe

Avocado and lettuce soup recipe

8 ratings

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
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • 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


  1. Gently heat the oil and butter in a pan. Add the onion and fry for 5-7 mins or until softened.
  2. Add the lettuce and fry for a further 5 mins, 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 mins. Ladle into bowls and add a swirl of crème frâiche.

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