Sorrel Soup - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
-
2 Tbsp olive oil
-
1 leek, washed and chopped
-
1 clove garlic, crushed
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1 large potato, Yellow Finn or White Rose, chopped
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1 quart vegetable broth
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14 oz fresh sorrel leaves, stemmed and chopped
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2 Tbsp fresh tarragon, chopped
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1 cup flat leaf parsley, chopped
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1/4 tsp paprika, to taste
Heat oil in a heavy soup or stock pot over medium high heat. Sauté leek 2-3 minutes, or until just softened. Add garlic and cook 1 minute. Add potato and stock. Bring to a boil. Reduce heat to low and simmer 12-15 minutes until potato is soft. Add sorrel and cook 1-2 minutes longer. Add remaining ingredients and sea salt to taste. Purée if desired.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 160 Cal |
7.1 g |
23 g |
2.7 g |
2.6 g |
3.9 g |
0 mg |
1100 mg |
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Nutrients
| Calories |
160 Cal |
|
| Fat |
7.1 g |
|
| Carbs |
23 g |
|
| Protein |
2.7 g |
|
| Fiber |
2.6 g |
|
| Sugar |
3.9 g |
|
|
Fats
| Fat |
7.1 g |
|
| Fat, Sat. |
0.99 g |
|
| Fat, Mono. |
5 g |
|
| Fat, Poly. |
0.82 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
4.3 mg |
0.78% |
| Niacin |
1.4 mg |
8.5% |
| Panto. Acid |
0.38 mg |
7.6% |
| Riboflavin |
0.061 mg |
4.7% |
| Thiamin |
0.077 mg |
6.4% |
| Vitamin A |
2200 IU |
74% |
| Vitamin B6 |
0.31 mg |
20% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
30 mg |
33% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.4 mg |
9.1% |
| Vitamin K |
260 mcg |
220% |
|
Minerals
| Calcium |
47 mg |
4.7% |
| Copper |
0.14 mg |
16% |
| Fluoride |
0 mcg |
0% |
| Iron |
2.3 mg |
29% |
| Magnesium |
35 mg |
8.4% |
| Manganese |
0.31 mg |
4.3% |
| Phosphorus |
70 mg |
10% |
| Potassium |
530 mg |
11% |
| Selenium |
0.65 mcg |
1.2% |
| Sodium |
1100 mg |
76% |
| Zinc |
0.47 mg |
4.3% |
|
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