Leek, spring green and apple soup recipe image

Print Leek, spring green and apple soup

This unusual soup brings together sweet-cooked onions and leeks with cider, apples and shredded spring greens for a fresh and lovely finish. Leave chunky or blend smooth depending on your preference, and if you aren't a vegetarian definitely top with salty, smoky lardons of bacon for contrast.

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 600g leeks (about 3-4 large), finely shredded
  • 2 garlic cloves, crushed
  • 2 apples, peeled & diced
  • 250ml cider
  • 1 litre veg stock
  • 100g spring greens, finely shredded
  • 150g smoked bacon pieces, fried (optional)
  • Salt & pepper

Method

  1. Heat the butter and oil in a large pan. Add the onion and leeks. Fry on a low heat for 10 minutes. Add the garlic and apple and cook for 2 minutes. Add the cider and simmer for 5 minutes.
  2. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes.
  3. Add the spring greens and simmer for 5 minutes, or until the greens are tender. Blitz until smooth or leave chunkier, whichever you prefer.
  4. Season, and serve with the cooked bacon pieces scattered over the top.
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