Sorrel and Lettuce Soup
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
A green soup to celebrate the start of Spring! If you can't find sorrel, you can substitute it with spinach, although sorrel has a slightly acidic flavour. Sorrel can't be consumed by people suffering from kidney stones.
Heat the butter or margarine in a large pan. Add the chopped lettuce, sorrel and parsley and fry for a couple of minutes. Add the stock and potatoes and simmer for around 25 minutes until the potatoes are cooked. Stir in the (vegan) cream and blend until smooth.
Serve with crusty bread and a topping of your choice, like humus, fish, cream cheese or cheddar
People suffering from kidney stones need to be careful when eating sorrel, as it contains oxalic acid.
Sorrel contains high levels of vitamin A and potassium and is also a good source of iron.
If you know what to look for you could forage for sorrel in the wild, or grow your own.
I grow it at home in Scotland, so it should grow everywhere!
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.