Sign in

Fresh greens soup​


Put a spring in your step with this healthy and hearty green soup. A warming but refreshing meal, perfect for a cold winter's evening.

SERVES 4  TAKES 30 minutes


1 tbsp Ownsworth's Rapeseed Oil 
8 spring onions, finely chopped
1 litre vegetable stock
25g bunch fresh parsley, including stalks roughly chopped or 1 tsp dried parsley
1 round lettuce, shredded
250g spring greens, finely chopped
1 avocado, peeled and deseeded
4 tbsp half-fat crème fraîche, to serve Croûtons, to serve (optional)
1 tsp chives, to garnish (optional)
Gadsby’s bread, to serve 


  1. Heat the oil in a large saucepan over a medium heat and cook the spring onions for 3 minutes until soft but not coloured. 
  2. Add the stock and bring to the boil. Stir through the parsley, lettuce and spring greens, then reduce to a simmer for 5 minutes. 
  3. Add the avocado and, using a stick blender, pulse until lightly chunky. Season to taste. Divide between 4 bowls, garnish with a spoonful of crème fraîche and chives, and croûtons, and serve with the bread (toasted, if liked).