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Vegan Sorrel Soup

Vegan Sorrel Soup

1 medium or large onion

2 medium or 1 large potato

1 pound sorrel

2 tbsp olive oil

1 tsp minced garlic

2 cups vegetable stock

1 cup soy or almond milk

salt and pepper to taste

Scrub the potatoes, then chop the potatoes and onion.

Heat the oil in a pan and saute the garlic for about a minute, then add the onion and potatoes. Salt lightly. Cook for for about 5 minutes, stirring occasionally.

Strip the center stems out of the sorrel, then add it to the pot along with the vegetable broth and soy milk. Cover and cook until the sorrel, onion and potato are soft, about 10 minutes. Remove from heat and puree. Do this in batches if not using a handheld blender. Add salt and pepper to taste. Serve hot or cold.

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