Recipe: Sorrel Greens Soup (Paleo, GAPS, SCD)

October 27, 2013 · 7 comments

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With the cooler weather coming in I wanted to use up all the greens still growing in my garden. I had planted a small patch of sorrel in the spring and I have gotten several bunches from it. There is was, growing back again and I figured I had better harvest it now before a frost. It makes a terrific soup!

If you do not have sorrel greens handy, you can use any leafy green for this soup but the sorrel does give it a nice flavor. However, the homemade chicken stock and all the other elements of the soup lend a savory taste to this nourishing soup. Great as a meal in itself or as a starter.

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I like to puree some of the vegetables to make it thicker and then leave other vegetables chunky for a nice bite. The celery root makes you think you are eating chunks of potato and lends a heartiness to a starch free soup (GAPS and SCD legal). You can also use small chunks of Daikon root for that chunky bite.

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Sorrel Greens Soup

Ingredients

Equipment

Instructions

  1. Gently heat the chicken stock in the pot
  2. Simmer for 20 minutes
  3. In the pot, saute the chopped celery root and carrots for a few minutes to soften (in butter or ghee)
  4. Remove 1/3 of these vegetables and set aside
  5. Add the chopped leeks and scallions
  6. Add the garlic to the pan and heat until fragrant
  7. Season with salt and pepper
  8. Puree with the immersion blender until smooth (there can be tiny pieces of vegetable)
  9. Add the sorrel, the rest of the sauteed vegetables that were put aside and simmer 10 minutes
  10. Serve with a dollop of sour cream, heavy cream, or coconut cream or just plain

Prep Time: 15 minutes
Cook Time: 15 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

Shared at: Hearth & Soul Hop, Real Food Wednesday, Party Wave Wednesday, Allergy Free Wednesday, Healthy 2Day, Thank Your Body Thursday, Tasty Traditions, Gluten Free Friday

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{ 7 comments… read them below or add one }

1 MommySetFree October 27, 2013 at 8:45 pm

What great idea! We planted sorrel this year and I LOVE the astringent and lemony lettuce! I have just been mixing it in my salads.. As it doesmake you pucker. Now, as the weather is turning -soup is a wonderful way to use it (and I had not thought of that yet)! DAH! I am nuts about greens and soups..but my newness to this particular green had me just thinking of it as lettuce. Tut-tut-to-rut! We’re having Sorrel Soup tomorrow! I can;t wait to try it cooked. Thanks for sharing!

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2 Jill October 27, 2013 at 8:48 pm

Hi Mommysetfree,
And I never thought of it as a lettuce lol! Thanks for the tip!

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3 Diane Balch October 29, 2013 at 7:42 am

I discovered celery root last winter. Just made a gratin with it. Love your soup never knew you could use sorrel greens.

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4 Judee@ Gluten Free A-Z October 29, 2013 at 8:10 am

Thanks for helping find more ways to enjoy greens. This soup and photo look amazing.

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5 April @ The 21st Century Housewife October 29, 2013 at 7:13 pm

I had never heard of sorrel until a few years ago when I saw it growing in a vintage garden. I was really interested to learn how good it is for you. You soup looks wonderful and sounds delicious!

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6 Aurelia October 31, 2013 at 6:05 pm

I…can’t believe I’ve never cooked with sorrel before. I’m having a moment right now lol! How weird, because I know of sorrel and it’s something I’ve had growing up, but for some reason I haven’t ever cooked with it myself. So thank you for this, I shall be making many sorrel things lol!

I found your blog because I’m part of the Hearth & Soul Hop too :)

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7 More Than Red November 5, 2013 at 4:43 am

Thank you for a new soup recipe.

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