"This spring soup is creamy, brightened with lemon, and has plenty of nutrients from the dandelion greens. Garnish with a pink primrose for an added touch."
Spring Sorrel Soup
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Prep time: 10mins
Cook time: 30mins
Recipe Card
ingredients
- 1/4 cup wood sorrel leaves
- 2 ounces yellow onions
- 3 potatoes
- 1 tablespoon vegan butter
- 1/2 cup nettle or spinach leaves
- 1 1/2 cup vegetable stock
- 1/4 cup tofutti sour cream
- 1 salt and pepper to taste
Method
Step 1
Peel potatoes and quarter them. Boil or steam them until you can prick them through with a fork. Set aside
Step 2
Blanch dandelion greens to remove the bitterness. Blanch means to boil for a few minutes and immediately soak in ice water after. Chop dandelion greens and add to a sauce pan with onions, butter, and other greens you are using. Saute until onions turn translucent, about 5-10 minutes.
Step 3
Add in the vegetable stock, sour cream, and potatoes, and simmer on low for 15 minutes. Add salt and pepper to taste.
Step 4
Transfer to a blender or use an immersion blender to pure the soup. I use my vitamin and it works really well! Garnish with primrose or sorrel leaves.