30+ Easy and Healthy Sorrel Soup Recipes for Every Meal

If you’re looking to add something fresh and vibrant to your soup repertoire, sorrel is a fantastic ingredient to explore. With its distinctive tart, citrusy flavor, sorrel has been a staple in various cuisines for centuries.

Not only does it provide a burst of brightness to any dish, but it also offers an array of health benefits. Whether you’re a seasoned cook or just starting to experiment with new flavors, sorrel soup recipes are an excellent way to incorporate this tangy green into your meals.

From hearty, warming soups perfect for the cooler months to lighter, refreshing broths, there’s a sorrel soup recipe for every occasion.

In this blog, we’ll be diving into 30+ sorrel soup recipes, each showcasing this versatile ingredient in unique and delicious ways. Whether paired with lentils, beans, coconut milk, or earthy vegetables, sorrel brings an unforgettable zest to your soup bowl.

Get ready to discover soups that are nutritious, full of flavor, and perfect for any season!

30+ Easy and Healthy Sorrel Soup Recipes for Every Meal

Sorrel is a wonderful ingredient that adds a tangy twist to soups and is an excellent way to elevate simple dishes into something extraordinary.

With the 30+ sorrel soup recipes featured in this blog, you have endless opportunities to explore the versatility of this leafy green.

Whether you’re in the mood for a creamy coconut curry or a light, herb-infused broth, sorrel can transform your soup into something vibrant and satisfying.

These recipes are not only full of flavor but also pack in essential nutrients, making them an excellent choice for anyone looking for a healthy, hearty meal.

So, grab some fresh sorrel and get ready to experiment with these flavorful soups that will surely become your new favorites!

Classic Jamaican Sorrel Soup

Jamaican Sorrel Soup is a vibrant, flavorful dish typically enjoyed during the Christmas season. Made from dried sorrel petals, this soup is infused with a blend of spices, hearty vegetables, and a choice of protein, usually chicken or beef. It is a perfect balance of tartness from the sorrel and the savory richness of the broth. The bright color and warming spices make this soup an unforgettable culinary experience.

Recipe:

• 2 cups dried sorrel petals (jamaican sorrel)
• 1 lb chicken (or beef, cut into chunks)
• 1 large carrot, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 tablespoons fresh ginger, grated
• 1 Scotch bonnet pepper (optional, adjust for heat)
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 4 cups chicken or beef broth
• 2 cups water
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/2 cup coconut milk (optional, for creaminess)

Instructions:

1. Start by washing the sorrel petals in cold water to remove any impurities. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken or beef pieces and brown them on all sides.
3. Add the onion, garlic, and grated ginger to the pot. Sauté until softened and fragrant, about 5 minutes.
4. Pour in the broth and water, then bring to a boil. Reduce heat to low and let it simmer for 30 minutes, allowing the flavors to meld together.
5. Stir in the sorrel petals, thyme, Scotch bonnet pepper, allspice, cinnamon, and brown sugar. Simmer for an additional 20-25 minutes, until the sorrel softens and the soup takes on a rich color.
6. Add coconut milk if desired for a creamier texture. Adjust seasoning with salt and pepper to taste.
7. Remove the Scotch bonnet pepper and thyme sprigs before serving.

This Classic Jamaican Sorrel Soup is a true reflection of the island’s rich culinary heritage. Its blend of savory, spicy, and sweet flavors offers a warm, comforting experience that’s perfect for a festive gathering or a cozy winter meal. The balance of the tangy sorrel and the rich broth will surely satisfy your taste buds. Whether enjoyed with crusty bread or alone, this soup is a must-try for those seeking an authentic taste of the Caribbean.

Sorrel and Lentil Soup

Sorrel and Lentil Soup is a hearty, nutritious option that combines the tartness of sorrel with the earthiness of lentils. Packed with protein, fiber, and essential vitamins, this vegetarian soup is a filling meal that doesn’t compromise on flavor. It’s perfect for a light lunch or dinner, offering a delightful mix of textures and tastes in every spoonful.

Recipe:

• 1 cup dried sorrel petals (or fresh if available)
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 bay leaf
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
2. Stir in the turmeric, cumin, salt, and pepper, and cook for another minute until the spices are fragrant.
3. Add the lentils, sorrel petals, vegetable broth, and water. Stir to combine and bring the mixture to a boil.
4. Reduce the heat to low and let it simmer for about 25-30 minutes, until the lentils are soft and the sorrel has infused the soup with its tangy flavor.
5. Remove the bay leaf and adjust seasoning as needed.
6. Ladle the soup into bowls and garnish with fresh cilantro.

This Sorrel and Lentil Soup is the perfect blend of health and comfort. The sorrel adds a refreshing tartness that pairs wonderfully with the earthy lentils and aromatic vegetables. It’s a great vegan and gluten-free option that will nourish you while delighting your taste buds. Whether you’re looking for a light meal or a hearty dish, this soup delivers all the flavors you crave in one bowl, making it an easy and satisfying choice for any day of the week.

Sorrel and Tomato Basil Soup

Sorrel and Tomato Basil Soup is a refreshing twist on traditional tomato soup, combining the sour notes of sorrel with the richness of ripe tomatoes and the fragrance of fresh basil. This soup is light yet flavorful, offering a unique combination of sweet and sour that makes for a refreshing meal, perfect for a light lunch or as a starter for a dinner gathering.

Recipe:

• 1 cup fresh sorrel leaves, chopped
• 4 large ripe tomatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup fresh basil leaves, chopped
• 4 cups vegetable broth
• 1 tablespoon sugar (optional, to balance tartness)
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional for heat)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened, about 5 minutes.
2. Stir in the diced tomatoes, cooking for an additional 5-7 minutes until they release their juices and start to break down.
3. Add the vegetable broth, sugar, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in the chopped sorrel leaves and basil. Continue to simmer for another 5 minutes until the sorrel wilts and infuses the soup with its distinct tart flavor.
5. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency. Add red pepper flakes for a bit of heat if desired.
6. Serve hot, garnished with extra basil leaves.

Sorrel and Tomato Basil Soup offers a fresh, light alternative to more traditional tomato soups. The combination of tart sorrel, sweet tomatoes, and fragrant basil creates a bright and refreshing flavor profile that’s perfect for warm weather or as a palate cleanser between courses. This soup is not only delicious but also quick and easy to prepare, making it an ideal choice for those seeking a flavorful yet simple meal. Enjoy it with a slice of crusty bread for a complete and satisfying dish.

Sorrel and Coconut Milk Soup

Sorrel and Coconut Milk Soup combines the tangy, refreshing flavor of sorrel with the rich, creamy texture of coconut milk, creating a luxurious soup that is both comforting and exotic. This vegetarian-friendly dish is packed with flavor, offering the perfect balance of tartness from the sorrel and sweetness from the coconut milk. It’s ideal for those seeking a unique soup that is full of flavor and offers a soothing warmth on a chilly day.

Recipe:

• 2 cups fresh or dried sorrel petals
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1-2 tablespoons fresh lime juice (optional, for added brightness)
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until softened and fragrant, about 5-7 minutes.
2. Add the cumin, coriander, and turmeric to the pot, and cook for an additional minute to toast the spices.
3. Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes.
4. Add the sorrel petals and coconut milk to the pot. Simmer for another 15-20 minutes until the sorrel has softened and the soup is aromatic.
5. Season with salt and pepper to taste, and stir in lime juice for a refreshing, zesty kick.
6. Serve the soup hot, garnished with fresh cilantro.

Sorrel and Coconut Milk Soup is a beautifully rich and aromatic dish that will transport your taste buds with its exotic flavor combination. The tartness of the sorrel perfectly complements the creamy sweetness of the coconut milk, making it a comforting yet unique option for any meal. Whether you’re looking to impress guests with a distinctive starter or seeking a simple yet satisfying soup, this recipe is sure to become a favorite. The addition of spices and fresh cilantro gives this soup an extra layer of depth that will keep you coming back for more.

Sorrel and Sweet Potato Soup

Sorrel and Sweet Potato Soup is a delightful fusion of sweet and savory flavors, perfect for autumn or winter meals. The natural sweetness of the sweet potatoes pairs beautifully with the tangy sorrel, creating a well-balanced, nourishing soup. The addition of root vegetables, fresh herbs, and a hint of spice gives this dish a warming, hearty feel, making it perfect for those cozy days when you need a comforting bowl of soup.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 cups fresh sorrel leaves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk or cream (optional for richness)
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes, cumin, cinnamon, salt, and pepper to the pot. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the chopped sorrel leaves and cook for an additional 5 minutes until the sorrel wilts and integrates into the soup.
5. If desired, blend the soup with an immersion blender to achieve a smooth and creamy texture. Alternatively, leave it chunky for a more rustic feel.
6. Stir in coconut milk or cream for added richness and finish with a squeeze of fresh lemon juice to balance the flavors.
7. Serve hot, garnished with fresh parsley.

Sorrel and Sweet Potato Soup is a comforting, wholesome dish that combines the natural sweetness of sweet potatoes with the refreshing tang of sorrel. The warming spices, combined with the creaminess of coconut milk, elevate the flavors, making it a perfect choice for any season. This soup is not only delicious but also packed with nutrients, offering a filling and satisfying meal. Whether you enjoy it as a hearty lunch or a light dinner, this soup will keep you nourished and content with every bite.

Sorrel and Split Pea Soup

Sorrel and Split Pea Soup is a hearty and nutritious meal that combines the earthy flavors of split peas with the tart, bright notes of sorrel. This soup is rich in protein, fiber, and vitamins, making it an excellent option for anyone looking for a healthy, filling meal. With its comforting consistency and vibrant green color, it’s the perfect balance of savory and tangy, ideal for any time of the year.

Recipe:

• 1 cup dried split peas, rinsed
• 2 cups fresh sorrel leaves, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
2. Stir in the cumin and cook for another minute to toast the spices.
3. Add the split peas, broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 40-45 minutes, or until the split peas are tender and the soup has thickened.
4. Stir in the chopped sorrel leaves and simmer for another 5-10 minutes, allowing the sorrel to wilt and infuse the soup with its tangy flavor.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Sorrel and Split Pea Soup is a wonderfully hearty and nourishing dish that combines the earthy goodness of split peas with the vibrant, tangy punch of sorrel. It’s a filling meal that’s perfect for anyone looking to enjoy a nutrient-dense soup, and the addition of fresh parsley gives it a burst of color and freshness. This soup can be enjoyed on its own or paired with a slice of crusty bread for a more substantial meal. Whether served as a light lunch or a comforting dinner, it’s a delightful way to embrace the healthful benefits of sorrel.

Spicy Sorrel and Tomato Soup

Spicy Sorrel and Tomato Soup offers a bold, vibrant flavor profile that blends the tartness of sorrel with the sweet acidity of tomatoes, all kicked up with a touch of heat. This soup is perfect for those who enjoy a little spice in their meals, as the combination of fresh chilies and warming spices like cumin and paprika elevate the flavors to another level. Whether enjoyed as a light starter or a main dish, this spicy soup is sure to leave a lasting impression.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 4 medium tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-2 fresh chilies, chopped (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and chilies, and sauté for about 5 minutes until softened and fragrant.
2. Stir in the cumin and smoked paprika, and cook for another minute to toast the spices.
3. Add the chopped tomatoes to the pot and cook for 5-7 minutes, allowing them to break down and release their juices.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes, letting the flavors meld together.
5. Stir in the chopped sorrel leaves and simmer for an additional 5 minutes, until the sorrel wilts and blends into the soup.
6. Season with salt, pepper, and lime juice for a zesty twist.
7. Serve hot, garnished with fresh cilantro.

Spicy Sorrel and Tomato Soup is a flavorful, zesty dish that combines tangy sorrel with the sweetness of tomatoes and a touch of spice for an unforgettable taste. The warming spices and the fresh kick of chili provide a comforting yet vibrant dish that can be enjoyed year-round. With its combination of bold flavors and healthful ingredients, this soup is not only a treat for the taste buds but also a nutritious choice. Perfect for anyone craving a flavorful, spicy soup with a unique twist, it’s sure to become a staple in your recipe repertoire.

Sorrel and Mushroom Soup

Sorrel and Mushroom Soup is a rich and earthy dish that combines the distinct flavor of sorrel with the umami depth of mushrooms. The earthiness of mushrooms and the tangy sorrel create a beautiful contrast, while the creamy broth adds comfort and warmth. This soup is perfect for vegetarians and vegans, offering a deeply satisfying and flavorful experience without the need for meat. It’s the perfect starter or light meal for any occasion.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon thyme (fresh or dried)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and sliced mushrooms, and sauté for about 7-10 minutes until the mushrooms release their moisture and become tender.
2. Stir in the thyme, and cook for another minute to infuse the mushrooms with the herb flavor.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to let the flavors meld.
4. Add the chopped sorrel leaves and cook for another 5-7 minutes until the sorrel wilts and integrates into the soup.
5. Season the soup with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh parsley.

Sorrel and Mushroom Soup is a rich, satisfying dish that beautifully balances the tanginess of sorrel with the umami depth of mushrooms. The addition of thyme and lemon juice brings an herbal brightness to the soup, while the broth offers a comforting, velvety texture. This soup is perfect for chilly evenings or as a nourishing appetizer to complement a larger meal. It’s a perfect option for vegetarians, vegans, or anyone looking to enjoy a flavorful, hearty soup with minimal effort. Once you try it, you’ll be sure to make it a regular feature in your kitchen.

Sorrel and Bean Soup

Sorrel and Bean Soup is a hearty and nutritious dish that combines the tangy flavor of sorrel with the protein-packed goodness of beans. This vibrant soup is perfect for a filling meal, with the beans providing a satisfying texture and the sorrel adding a fresh, zesty note. With ingredients like onions, garlic, and a variety of spices, this soup is both comforting and energizing, making it a great choice for any time of the year.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 2 cups cooked beans (such as kidney beans, black beans, or chickpeas)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and diced carrot, and sauté for about 5 minutes until softened.
2. Stir in the cumin and paprika, cooking for another minute to release the spices’ flavors.
3. Add the cooked beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
4. Stir in the chopped sorrel leaves and cook for another 5 minutes until the sorrel wilts and infuses the soup with its tangy flavor.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh basil.

Sorrel and Bean Soup is a wholesome, filling meal that provides the perfect balance of protein, fiber, and flavor. The creamy texture of the beans pairs wonderfully with the tartness of the sorrel, making for a satisfying and refreshing soup. This soup is not only a great vegetarian option but also a heartwarming dish that can be enjoyed by everyone. Whether you’re looking for a light lunch or a comforting dinner, this recipe is easy to make and perfect for any occasion. Enjoy it as is or pair it with crusty bread for a more substantial meal.

Sorrel and Sweet Potato Soup

Sorrel and Sweet Potato Soup is a delightful, vibrant dish that combines the tangy flavor of sorrel with the natural sweetness of roasted sweet potatoes. The richness of the sweet potatoes adds a velvety texture to the soup, while the sorrel contributes a refreshing acidity that cuts through the creaminess. This soup is perfect for fall or winter, offering comfort and warmth with a healthy, flavorful twist. Whether served as an appetizer or main dish, it’s sure to please the palate with its balance of sweetness and tang.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, cinnamon, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
2. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5-7 minutes until softened and fragrant.
3. Add the roasted sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
4. Stir in the chopped sorrel leaves and cook for an additional 5 minutes until the sorrel wilts and integrates into the soup.
5. Optional: Stir in coconut milk for a creamy texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

Sorrel and Sweet Potato Soup is a comforting and flavorful dish that balances the sweet richness of roasted sweet potatoes with the tangy zing of sorrel. The addition of cumin and cinnamon brings warmth and depth, while the coconut milk offers a smooth, creamy finish. This soup is both nourishing and hearty, making it a perfect meal for cooler weather. Whether you’re serving it to guests or enjoying it on a quiet evening, this vibrant soup is sure to leave everyone satisfied. It’s an excellent option for those seeking a unique, healthy soup with a perfect blend of flavors.

Sorrel and Lentil Soup

Sorrel and Lentil Soup is a nutrient-packed, hearty dish that marries the earthy flavor of lentils with the tartness of sorrel. This protein-rich soup is not only filling but also full of vibrant flavors from fresh herbs, garlic, and a hint of lemon. The lentils provide a satisfying base, while the sorrel adds a refreshing zing, making it a perfect dish for a nutritious, light meal. With its rich texture and bold flavors, this soup will leave you feeling nourished and energized.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 1 cup dried lentils (red or green), rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 7-10 minutes until the vegetables soften and become fragrant.
2. Stir in the cumin and turmeric, and cook for another minute to toast the spices.
3. Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped sorrel leaves and simmer for another 5-7 minutes until the sorrel wilts and the soup takes on its vibrant color.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh parsley.

Sorrel and Lentil Soup is a hearty, wholesome dish that’s perfect for a filling lunch or dinner. The combination of lentils and sorrel provides a lovely balance of earthiness and tang, while the spices add warmth and complexity. This soup is not only satisfying but also packed with protein, fiber, and nutrients, making it an ideal option for those seeking a healthy, energizing meal. The addition of lemon juice brightens up the soup, giving it a fresh, zesty finish. Whether you’re looking for a comforting bowl to warm you up on a chilly day or a nutritious option for meal prep, this soup is a fantastic choice.

Sorrel and Coconut Soup

Sorrel and Coconut Soup is a smooth, creamy dish that blends the tartness of sorrel with the richness of coconut milk, creating a comforting, tropical flavor profile. The combination of tangy sorrel and the creaminess of coconut makes for a perfectly balanced soup that’s both refreshing and indulgent. This soup is perfect for those who love the flavors of the tropics, offering a delightful contrast between savory, tangy, and creamy elements.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for about 5-7 minutes until softened and fragrant.
2. Stir in the turmeric and cook for another minute to allow the spices to release their flavor.
3. Add the vegetable broth and coconut milk to the pot, stirring to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Stir in the chopped sorrel leaves and cook for another 5 minutes until the sorrel wilts and softens.
5. Season the soup with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh mint.

Sorrel and Coconut Soup is a beautifully creamy, tropical dish that balances the sharpness of sorrel with the soothing richness of coconut milk. The fresh ginger and turmeric add a subtle warmth and depth of flavor, while the lime juice provides a zesty finish that brightens the overall taste. This soup is ideal for anyone looking for a light yet indulgent meal, with its exotic flavors making it feel like a special treat. Whether you’re serving it as a starter or as a light meal, this soup will transport you to a tropical paradise with every spoonful.

Sorrel and Tomato Soup

Sorrel and Tomato Soup combines the tangy brightness of fresh sorrel with the deep, savory flavors of ripe tomatoes. The sorrel adds a citrusy edge, while the tomatoes contribute a natural sweetness and richness. The soup is easy to prepare and bursting with flavor, making it an excellent choice for a quick, healthy lunch or dinner. The addition of herbs and a hint of garlic elevates the dish, creating a well-rounded, comforting soup that’s perfect for any season.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 4 medium tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional for depth)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes, oregano, and smoked paprika, stirring occasionally. Cook for about 10 minutes until the tomatoes break down and release their juices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
4. Stir in the chopped sorrel leaves and cook for an additional 5 minutes until the sorrel has wilted and the soup takes on a vibrant green color.
5. Season with salt, pepper, and balsamic vinegar (if using), adjusting the seasoning to your taste.
6. Serve hot, garnished with fresh basil.

Sorrel and Tomato Soup is a refreshing and tangy twist on a classic tomato soup. The sorrel infuses the soup with a burst of citrusy flavor that contrasts beautifully with the sweetness of the tomatoes. The combination of smoked paprika and oregano adds a touch of warmth and depth, creating a comforting soup that’s both light and satisfying. This dish is perfect for a cozy meal or served as a starter, and it pairs wonderfully with crusty bread for dipping. The simplicity of the ingredients makes it a go-to recipe for any time you crave a bright, flavorful soup.

Sorrel and Chickpea Soup

Sorrel and Chickpea Soup is a wholesome, nourishing dish that combines hearty chickpeas with the zesty, tart flavor of fresh sorrel. The creamy texture of the chickpeas complements the tanginess of the sorrel, while the garlic, cumin, and coriander add layers of aromatic warmth. This vegan soup is packed with protein, fiber, and nutrients, making it an excellent option for a filling lunch or dinner. With its balanced flavors and satisfying texture, this soup is perfect for anyone looking for a healthy and delicious meal.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 7-10 minutes, until the vegetables soften and become fragrant.
2. Stir in the cumin and coriander, and cook for another minute to release the spices’ flavors.
3. Add the chickpeas and vegetable broth to the pot, and bring to a boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
4. Stir in the chopped sorrel leaves and cook for an additional 5 minutes, until the sorrel wilts and blends into the soup.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh parsley.

Sorrel and Chickpea Soup is a satisfying, healthy dish that combines the earthiness of chickpeas with the refreshing tang of sorrel. The spices give the soup a warm, aromatic depth, while the lemon juice adds a zesty finish. This vegan soup is packed with protein and fiber, making it a nourishing option for those seeking a hearty, plant-based meal. It’s a perfect choice for meal prep or a comforting weeknight dinner. The addition of fresh parsley enhances the overall flavor, making this simple yet delicious soup a real standout.

Sorrel and Coconut Curry Soup

Sorrel and Coconut Curry Soup is a fragrant, flavorful dish that combines the tartness of sorrel with the richness of coconut milk and the warm spices of curry. This soup has a velvety texture, with a perfect balance of heat, creaminess, and acidity. The curry spices—turmeric, cumin, and coriander—add depth and warmth, while the coconut milk provides a luxurious creaminess that complements the tangy sorrel. This soup is a vibrant, exotic dish that’s perfect for a cozy dinner or as a starter for a special meal.

Recipe:

• 2 cups fresh sorrel leaves, chopped
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 5-7 minutes until softened and fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for another minute to release the flavors of the spices.
3. Add the vegetable broth and coconut milk, bringing the mixture to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to combine.
4. Stir in the chopped sorrel leaves and cook for an additional 5 minutes until the sorrel wilts and infuses the soup with its tangy flavor.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro.

Sorrel and Coconut Curry Soup is a vibrant and exotic dish that combines the refreshing tartness of sorrel with the creamy richness of coconut milk and the bold flavors of curry. The result is a deeply satisfying soup with layers of complexity and warmth. The turmeric and cumin provide earthy depth, while the lime juice adds a bright, tangy finish. This soup is a perfect option for those looking for something flavorful and nourishing with a hint of spice. Whether enjoyed as a meal on its own or as part of a larger feast, this soup will delight your taste buds with every spoonful.

Note: More recipes are coming soon!