alive logo

Sorrel Soup with Leek, Potatoes, and Almond Cream

Serves 6


    Sorrel Soup with Leek, Potatoes, and Almond Cream

    Lemony sorrel and white wine add a delicious tang to this up-styled leek and potato soup. If you can’t find sorrel, use spinach, nettle, or Swiss chard with a teaspoon of fresh lemon juice. The almond cream is optional, but it makes for a pretty presentation. Skip it if you have an allergy or low-powered blender.


    Keep the wine dry

    Choose a dry wine so there’s no obvious taste of residual sugar in the soup. If you prefer not to use wine, use 5 cups (1.25 L) vegetable broth instead of four.


    Sorrel Soup with Leek, Potatoes, and Almond Cream


      Almond cream (optional)
      • 2 Tbsp (30 mL) natural almonds
      • 3 Tbsp (45 mL) water
      Sorrel soup
      • 1 tsp (5 mL) extra-virgin olive oil
      • 1 leek, white and light green parts only, finely chopped
      • 1 cup (250 mL) dry white wine (optional)
      • 4 to 5 cups (1 L to 1.25 L) low-sodium vegetable broth
      • 1 bay leaf
      • 2 cups (500 mL) potato, peeled and cut into 1/2 in (1.25 cm) cubes
      • 1/2 cup (125 mL) fresh parsley, separated into stems and leaves
      • 1 cup (250 mL) French sorrel
      • Salt and pepper, to taste


      Per serving:

      • calories112
      • protein2 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates15 g
        • sugars3 g
        • fibre3 g
      • sodium105 mg



      In small bowl, soak almonds in 1 cup (250 mL) water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp (45 mL) water until smooth. Reserve purée, and rinse blender.


      In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Cover, bring to a boil, reduce heat, and simmer for 15 minutes. Remove bay leaf. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.


      To serve, divide soup among bowls and swirl 2 tsp (10 mL) almond cream into each serving. Garnish with remaining parsley leaves.



      SEE MORE »
      Fruity Tofu with Sweet Potato Wedges
      Beet Falafel Burgers with Dilly Tahini Sauce

      Beet Falafel Burgers with Dilly Tahini Sauce

      If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.