As you may have noticed, our communal plot at East Hollywood Community Garden has an abundance of gorgeous French sorrel.
- The plant is part of the buckwheat family and is commonly used in soups, salads, and sauce
- It is notable for its tart, citrusy flavor.
- French sorrel's health properties are abundant due to its high content of vitamins C and A, magnesium, and fiber.
- It’s also rich in antioxidants to combat heart disease, promote healthy digestion, and aid in reducing inflammation.
Serves 6-8
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
2 tablespoons coconut oil
1 small onion, sliced
1 1/2 stalks celery, chopped
1-inch piece ginger, peeled and minced
4 cloves garlic, minced
1/2 serrano pepper, sliced
2 tablespoons yellow curry powder
1 russet potato, chopped
1 1/2 cups broccoli
6 cups water
2, 15-oz cans coconut milk
2 cups sorrel, chopped
2 cups baby spinach
1 tablespoon kosher salt
Garnish (optional)
Cilantro, chopped
Toasted coconut
Croutons
Chive oil
Preparation
Step 1:
In a pot over medium heat, add coconut oil, onion, celery, ginger, garlic, Serrano pepper and yellow curry powder.
Cook, stirring occasionally until everything softens, 5-7 minutes.
Add the potato, broccoli, water, 1 1/2 cans coconut milk and stir, making sure to scrape up any bits from the bottom of the pot.
Bring to a boil, then reduce the heat and simmer until the vegetables are soft, 20-25 minutes. Stir in the sorrel, spinach and salt.
Remove from the heat.
Step 2:
Blend the soup to desired consistency. Taste and add more salt if necessary.
Step 3:
Serve the soup with remaining 1/2 can coconut milk, cilantro, toasted coconut and croutons on the side for guests to add as they prefer.
Pro Tips:
- Feel free to substitute any greens you like for the spinach, such as kale, collard greens, broccoli leaves, Swiss chard, or a mix thereof.
- I used water in this recipe, but I also recommend using chicken stock or dashi to boost the flavor profile.
- Don’t have broccoli? No problem! You can substitute cauliflower, green cabbage, Brussels sprouts, or a mix thereof.
- Don’t like coconut? No problem! Feel free to substitute the coconut milk with regular milk, heavy cream, or your favorite unsweetened nut milk. Just note that the fat content of coconut milk gives the soup its velvety consistency.
- Consider adding add-ins, such as garbanzo beans, shredded chicken, or tofu, to give the soup some heft.
- The soup freezes well, making it great for large batch cooking.
Recipe from Louise, plot 5