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.


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.


Sorrel Greens Soup




  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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