Sorrel & Potato Soup
🍋 Common Sorrel
(Rumex acetosa)
Bright, lemony, and absolutely zingy—Common Sorrel is the tangy hero of the wild food world. The young leaves pack a citrus punch perfect for soups, salads, pestos, and anything that needs a bit of botanical bite.
👉Sow some zing with Common Sorrel
Ingredients:
- 1 onion
- 1 garlic clove
- 2 medium potatoes, peeled and diced
- 1 handful Common Sorrel leaves
- 750ml vegetable stock
- Olive oil
- Salt & pepper
Method:
- Sauté onion and garlic in olive oil until soft.
- Add diced potatoes and stock, simmer until potatoes are tender.
- Stir in Common Sorrel leaves and cook for 2–3 minutes.
- Blend until smooth. Season to taste.
- Serve with crusty bread and an optional swirl of cream.
Serving Tip: Feels fancy. Tastes like foraged sunshine.
