Naturally delicious real food.

Spinach and sorrel soup

This year I have to admit to just planting too much sorrel – I have tried lots of recipes (more to follow!) but its lemony bitterness needs to be dealt with carefully. This soup is perfect; green, lemony and so healthy!

Spinach and sorrel soup

Serves 6

  • 3 tbsp olive oil
  • 2 meduim onions chopped
  • 2 cloves of garlic chopped
  • 1 medium potato
  • pinch of salt
  • 1 litre vegetable stock
  • 4 handfuls of spinach
  • 1 handful of sorrel

Heat the oil in a pan and then add the onions and garlic, cook slowly until soft. Add the potatoes, salt and stock then simmer for 10 minutes until the potato has softened. Add the spinach and sorrel which will wilt in the heat in a minute or so. Blend  well and serve with a drizzle of olive oil or sesame oil.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.