| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 9g | 24g |
| sugars | fibre | protein | salt |
| 5g | 3g | 6g | 1.6g |
There’s a warmth that comes with a bowl of Sorrel Soup. A homely, hearty dish that’s every bit as nourishing as it is delicious. A standout in my collection, the Sorrel Soup is more than just a fruit-based recipe. It’s a culinary trip down memory lane to the kitchens of my Southern childhood moulded by the fiery flavours of my Nigerian heritage.
Flavors of Home: Blending Southern and West African Tastes
The Sorrel Soup, much like most of my recipes, is a representative blend of my Atlantan upbringing and West African roots. The tangy goodness of sorrel leaves, the burst of flavour delivered by minced garlic, the hearty cubes of potatoes, all brought together in a savory broth that takes this soup from simple to sublime. It’s a dish that’s akin to traditional Okro soup of Nigeria and the comforting vegetable southern soup of Atlanta.
Healthful Living with Sorrel Soup
But let’s not forget about the health aspect of this soup. Packed with vital nutrients from sorrel, rock salt, and vegetable stock, this soup is a powerhouse of Iron, Potassium, and Vitamin C, exactly the kind of fuel your body needs to keep going. Plus, it’s such a heart-healthy choice, with olive oil lending a touch of good fats and garlic doing its wonders for cardiovascular health.
What’s unique about this recipe is its versatility. You can pair sorrel soup with a chunk of warm bread for a light lunch or serve it as a starter with a main dish like fried chicken or Jollof Rice for a full-course meal. Either way, the Sorrel Soup is sure to leave a lasting impression.
Ultimately, cooking is my way to reminisce about the love-filled kitchens of my childhood while offering my own spin on African-Southern fusion, a culinary style that I fervently champion. Sorrel Soup, with its vibrant flavors and comforting warmth, is a shining example of this fusion. And every time I share this recipe, I feel I’m sharing an integral part of myself.
What You’ll Need
- 2 cups of Sorrel leaves
- 1 cup of chopped Onions
- 2 cloves of Garlic, minced
- 4 cups of vegetable stock
- 2 large Potatoes, cubed
- 1 cup of heavy cream
- Salt, to taste
- Pepper, to taste
- 1 teaspoon of Olive oil
- 2 tablespoons of Lemon juice
Method
Step One
Begin by washing the sorrel leaves thoroughly. Once they are clean, chop them roughly and set them aside.
Step Two
In a large soup pot, heat the olive oil over medium heat. Add in the chopped onions and minced garlic, sauté until the onions become translucent.
Step Three
Next, add the chopped sorrel leaves to the pot. Sauté them along with the onions and garlic until the sorrel leaves begin to wilt.
Step Four
When the veggies are sautéed, pour in the vegetable stock. Bring the mixture to a boil. Once it’s boiling, add the cubed potatoes to the pot. Reduce the heat and let the soup simmer until the potatoes are tender.
Step Five
When the potatoes are cooked, use an immersion blender or a countertop blender to puree the soup until it is smooth. If you’re using a countertop blender, be sure to let the soup cool a bit before blending it, and always blend in batches to avoid spills.
Step Six
Return the pureed soup to the pot and stir in the heavy cream. If the soup is too thick, add a bit more vegetable stock until it reaches your desired consistency. Season the soup with salt and pepper to taste, then stir in the lemon juice.
Step Seven
Let the soup cook on low heat for a few more minutes, just until it’s heated through. Serve hot, with a garnish of fresh sorrel leaves or a splash of additional heavy cream, if desired.
