Vegan Sorrel Soup

🛒 Ingredients

• #Soup Base;
• 2 large bunches fresh sorrel (approx. 300 g), tough stems removed, leaves roughly chopped
• 3 medium potatoes, peeled and cut into small cubes
• 1 medium carrot, peeled and grated or thinly sliced
• 1 small onion, finely chopped.. 2 tbsp olive oil or vegan butter
• 1.2 litres vegetable stock.. 1 bay leaf.. 2 sprigs fresh dill (plus extra for garnish)
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional, to boost tartness)
• 1 tbsp fresh lemon juice (optional, to boost tartness)
• 100 ml unsweetened oat cream or coconut cream (optional, for a richer finish)
• #Vegan Egg‑Style Bits (traditional touch);
• 150 g firm tofu, cut into tiny cubes
• 1 tsp turmeric.. Pinch of salt and pepper

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat the oil or vegan butter in a large pot over medium heat. Add the onion and cook gently for 4–5 minutes until soft and translucent. Stir in the grated carrot and cook for another 2–3 minutes.

2. 2

   Simmer vegetables: Add the potato cubes, bay leaf, and vegetable stock. Bring to a gentle boil, then lower the heat, cover, and simmer for 15–20 minutes until the potatoes are almost tender.

3. 3

   Add sorrel & tofu: Stir in the chopped sorrel leaves, seasoned tofu cubes, and fresh dill. Cook for just 3–4 minutes — sorrel cooks very quickly and overcooking will make it lose its bright colour and fresh tartness.

4. 4

   Finish: Remove the bay leaf. Stir in the plant cream (if using), lemon juice, salt, and pepper. Taste and adjust — add a little extra lemon if you prefer a sharper tang. Heat gently for 1 more minute, do not boil.

5. 5

   Serve: Ladle into warm bowls, top generously with fresh dill, and enjoy immediately — this soup is also delicious served chilled on hot days.