Sorrel and buckwheat soup

Recipes, Spring, Summer

Sorrel is a hardy herb that is easy to grow although it isn’t so commonly found in the shops. It has a strong flavour so is perfect for soups and sauces. The early leaves can be added to salads, but the more mature leaves are fairly bitter so best cooked. You can replace with spinach or watercress in this recipe.

Buckwheat is in fact from the same family as sorrel. It is a fantastic gluten free seed (often treated like a wholegrain) which is high in protein. I prefer to soak for a few hours in advance with a teaspoon of cider vinegar to aid digestion, but you can cook it without soaking. 

sorrel-soup-ing

Vegetarian, Plant Based, Dairy Free, Gluten Free

Serves 4
2 onions (red or white)
2 cloves of garlic
120g buckwheat (preferably pre-soaked)
1 litre vegetable stock
50g sorrel and/or spinach 
Generous ¼ tsp grated nutmeg
¼ tsp sea salt
Oil for frying the onion

Roughly chop the onion and, in a large pan, fry over a low heat with a good pinch of sea salt until translucent and just starting to brown (don’t rush this part, you really want to bring out the sweetness of the onion as there isn’t much sweetness in the rest of the ingredients). Chop or mince the garlic and add to the onion, frying for a couple more minutes.

Add the vegetable stock and the spinach, sorrel and nutmeg and simmer for about 10 minutes.

Remove from the heat and blend with a stick blender. It does not need to be perfectly smooth; it is really a matter of preference. Once blended, put back on the heat, add the buckwheat and ¼ tsp sea salt and leave to simmer for another 10-15 minutes.

Remove from the heat and season to taste.