I love making soups when the weather isn’t very warm outside; and as the summer decided to slip away unusually early this year, bringing the morning chill and frost with it, the idea of making vegetable soup seamed very inviting.
This time I decided to make soup with the fresh sorrel from my friend’s garden, the last pick of the season.
The soup turned out delicious, and I was delighted when I dipped into it with my homemade sourdough bread, and tasted all the different flavors that complimented the sourness of the sorrel. I felt warm and cozy and ready for the long winter.
Prep: 15 min Cook: 25 min Total: 40 min Servings: 5-6
1 cup onion, chopped
2 tbsp avocado, olive oil or butter
½ tsp fresh ginger, minced
½ tsp toasted coriander seeds, ground
4 cups chicken or vegetable stock
1 cup pure coconut milk
2 medium potatoes, peeled, diced
2 medium carrots, peeled, diced
1 ½ -2 cups butter beans or any other white beans, cooked
2 cups sorrel, tightly packed
2 cups baby kale, tightly packed
1 cups spinach, tightly packed
¼ cup fresh dill
1 tbsp lemon or lime juice
salt and pepper to taste
In a large sauce pan, cook the onion in oil over medium-low heat for 10 minutes until translucent. Stir in the ginger and coriander. Pour over the stock and coconut milk, and bring to a boil. Add the potatoes, carrots, salt, and pepper, lower the heat and cook covered for 10 minutes or until the vegetables are fork tender. Stir in the beans, sorrel, baby kale, spinach, dill, and lemon juice. Cook until the greens are wilted for 3-5 minutes.
Serve hot with bread, crackers or as is.