Avocado and lettuce soup recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook, plus 20 mins to chill
  • 274 calories / serving
Add this recipe to your binder.

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.

See more Seasonal recipes

  • Ingredients

  • 1 tbsp oil
  • 15g 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
  • 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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.