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Leek and Spring Green Soup

We have an abundance of fresh spring greens from our vegetable garden so this week we made our Leek and Spring Green Soup for the guests who were visiting Green Farm for spa stays and those as part of a corporate retreat.

Did you know that spring greens belong to the brassica family, and are full of vitamin C to support your immune system, and vitamin K, to build bone strength?


  • 25 g butter

  • 1tbsp olive oil

  • 1 large onion, finely sliced

  • 600g leeks (about 3-4 large leeks) finely shredded

  • 2 garlic cloves, crushed

  • 2 apples, peeled and diced

  • 250ml of cider

  • 1 litre of vegetable stock

  • 100g spring greens, finely shredded

  • 150g smoked bacon pieces, fried (optional)

  • salt and pepper


  • Prep time: 10 minutes

  • Cooking time: 35 minutes

  • Heat the butter and oil in a large pan.

  • Add the onions 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 a further 5 minutes.

  • Add the stock and bring to the boil.

  • Reduce the heat and simmer for 10 minutes.

  • Add the spring greens and simmer for 5 more minutes or until the greens are well wilted.

  • Blend until smooth or leave as is, if you prefer the texture.

To Serve

  • Season with salt and pepper

  • Scatter the crispy fried bacon pieces over the top, or toasted seeds if you prefer.

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