Riverford Wicked Leeks
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.


  • 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


  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.
want to cook with fresh ingredients? try one of our award winning veg boxes