2020-08-13 / test@t

Smoothie soup with greens and apples

For any "green" soups-puree, you can bake baguette croutons with olive oil until they are golden brown - and grate them with fresh garlic and ripe tomato before serving.

Smoothie soup with greens and apples
  • 200 g of any tops (beet, carrot, radish) or young spinach leaves
  • 1 large head of lettuce or romano
  • 1 large stalk of leeks (white and light green parts)
  • 4 green apples
  • 200 ml fat (20-38%) cream or coconut milk
  • butter and olive oil
  • salt, black pepper
  • Worcestershire sauce, optional


Step 1
Fry the whole leaves in olive oil in a large skillet over high heat until the leaves wilt, about 3 minutes. Transfer to a board and chop fairly finely with a knife.
Step 2
Chop the leek finely. Peel and core the apples and chop finely as well. Sauté apples and onions in a heavy-bottomed saucepan in a mixture of olive oil and butter until soft, 3-4 minutes.
Step 3
Tear the lettuce leaves into small pieces and add to the pan together with the chopped tops. Pour 700 ml of cold drinking water, add a little salt and pepper, bring to a boil and remove from heat.
Step 4
Whisk the soup with a blender and puree, adding cream or coconut milk and Worcestershire sauce to taste. Serve the smoothie soup hot or cold.
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