A green soup to celebrate the start of Spring! If you can't find sorrel, you can substitute it with spinach, although sorrel has a slightly acidic flavour. Sorrel can't be consumed by people suffering from kidney stones.

Sorrel and Lettuce Soup
Sorrel and Lettuce Soup


Heat the butter or margarine in a large pan. Add the chopped lettuce, sorrel and parsley and fry for a couple of minutes. Add the stock and potatoes and simmer for around 25 minutes until the potatoes are cooked. Stir in the (vegan) cream and blend until smooth.

Serve with crusty bread and a topping of your choice, like humus, fish, cream cheese or cheddar

People suffering from kidney stones need to be careful when eating sorrel, as it contains oxalic acid. 
Sorrel contains high levels of vitamin A and potassium and is also a good source of iron.

If you know what to look for you could forage for sorrel in the wild, or grow your own.
I grow it at home in Scotland, so it should grow everywhere!


  • 50g butter or margarine
  • 100g lettuce
  • 100g sorrel
  • 50g parsley
  • 2 small potatoes, peeled and diced
  • 500ml stock or bouillon
  • 2tbsp (vegan) cream
  • (dairy free) cream cheese to serve
  • (dairy free) cheddar cheese to serve
  • Crusty bread, like Bavarian Bakery rye bread