Chilled Lemony Wood Sorrel Soup
Lemony and bright, this chilled wood sorrel soup is a great wild appetizer. Start a meal off with a bowl of this creamy, delicate, liquid. It’s thickened with coconut milk, and the most prevalent flavor is the lemony wood sorrel. Hints of mint and coconut, along with scallions and garlic, weave throughout the broth. Garnish with yellow wood sorrel (Oxalis stricta) flowers for a bit of extra beauty and serve chilled for the perfect start to dinner on a hot summer night. With less than ten ingredients, and simple instructions, this soup can be made in just a few minutes and then left to chill.
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Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
Identifying Wood Sorrel (Oxalis stricta and others)
Wood sorrel is a plant often seen in lawns, on the sides of roads and paths, typically in partial shade. Wood sorrel is sometimes called Oxalis (the genus name) means sour- and the name is fitting. The leaves of sorrel taste somewhat lemony, or a little like green apple, with a slight grassy note. They’re a favorite of mine to nibble on while I walk. The leaves are heart-shaped and light green, forming groups of three that fold at night or under direct sunlight. The flowers are small and yellow, with five petals, and bloom throughout the summer. The entire plant is edible, although the stems may be a little tough. The leaves quickly discolor when cooked, but add a lovely, lemon-like flavor to a wood sorrel soup.
Wood Sorrel vs. Clover
The other day, walking down the bike path near our house, I pointed at a clump of wood sorrel and identified it to my boyfriend. He looked at me, confused, and corrected me, “That’s clover, not sorrel. See the hearts? Clover.” As is typical, I was right, but his mistake is a common one. The heart-shaped leaves of wood sorrel are often believed to be clover- many shamrock drawings are sorrel rather than clover shaped- so the confusing is understandable. Actual clover typically has white or purple flowers, and single leaves rather than heart-shaped ones. Clover also often has little chevron patterns on the leaves. If you’ve made this misidentification, no fear- both wood sorrel and clover leaves are edible, although clover is not as tasty. Learn more about clover identification here.
Vegan Chilled Soups: the perfect summer starter
While I eat some soup in the summer, its naturally a lot less than the amount of soup I eat in the fall and winter. And that’s really a shame, because I love soup! Brothy, creamy, flavorful, simple, and customizable, it can be the perfect meal or start to a meal. So while I make the occasional soup in the summer, I also like making cold soups or gazpachos as a starter to my meal. Unlike hot soup, I almost never have chilled soup as a whole meal. Instead (like this wood sorrel soup) it’s almost like a cool drink that can cool you down before the meal commences.
Looking for more summer appetizers? Try one of these!
- White Bean Watermelon Gazpacho with Savory Almond Seaweed Granola
- Fennel and Apple Salad in Belgian Endive Cups
- Carrot Top Tabbouleh with Kamut
- Sweetened Vegan Cashew Mascarpone
- Delicata Rounds with Lemon and Miso Dipping Sauce
Making this Chilled Lemony Wood Sorrel Soup
To make this wood sorrel soup, you’re going to start by harvesting and processing your wood sorrel. Pick the entire plant if you like- they are generally considered a weed- and bring them home. Rinse well under water, and let dry. Strip the leaves and flowers from the stems, discarding the bare stalks. If you want to create something sort of pretty, reserve the flowers to add to the top of the finished soup (although you can just add them with the leaves). Too cook the soup, start by sautéing the garlic and scallions and then bringing the vegetable broth to a boil. Once the scallions and garlic are nicely cooked, add the wood sorrel for just a few seconds. Then use an immersion blender (or a regular blender, if needed) to blend the entire mix along with coconut milk and fresh mint. Stick it all in the fridge and wait until chilled- a couple hours- before serving.
Chilled Lemony Wood Sorrel Soup
Ingredients
- 2 cloves of garlic, minced
- Olive oil, for cooking
- 2 scallions, chopped
- 2 cups of vegetable broth
- 2 cups lightly packed wood sorrel leaves, flowers reserved for garnish
- 3 medium-sized mint leaves
- 1 cup of full-fat coconut milk
- Salt and pepper, to taste
Instructions
- In a small saucepan, add a little olive oil. Sauté the garlic, until fragrant, and then add the scallions. Cover with vegetable broth and bring to a boil. Simmer for about 5 minutes before adding the sorrel for about 30 seconds.
- Take off the heat and add the mint. Use an immersion blender to blend smooth, then stir in the coconut milk and salt and pepper. Refrigerate until nicely chilled and serve garnished with sorrel flowers.
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