Lettuce and avocado soup recipe

10 mins to prepare and 10 mins to cook, plus 20 mins to chill


  • 1 tbsp oil

  • 15g (1/2oz) butter

  • 1 onion, diced

  • 2 heads romaine lettuce, roughly chopped
    Seasonal ingredient
  • 600ml (1pt) vegetable stock

  • 3 tbsp chopped fresh dill

  • 2 avocados, roughly chopped

  • 1 lemon, juiced

  • 4 tbsp creme fraiche

  • Combine romaine lettuce, avocado and dill to create a refreshing, chilled soup. A perfect starter for summer.

    Gently heat the oil and butter in a pan. Add the onion and fry for 5-7 minutes or until softened.

    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.

    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 crme frâiche.

    Source: realfood.tesco.com

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