Sorrel and Spinach Soup
Description
This recipe won't take much time. Sorrel and spinach soup is always very quick to prepare at home, and it gets eaten even faster. It's extremely light, and actually, served chilled, it's also quite delicious during hot weather. In addition, it remains highly nutritious while being low in calories—a big plus as beach season approaches. I cook mine with chicken broth, which makes the soup more filling, but you can also use plain water for an incredibly light, diet-friendly dish. Here's the recipe for sorrel and spinach soup: 1. Bring the broth to a boil. 2. While the broth is heating, prepare the rest. Wash and peel all vegetables and greens thoroughly. 3. Finely chop the spinach and sorrel, then mix them together in a separate bowl. Finely dice the onion and carrot and sauté them in a skillet with oil. 4. Now, an important step—add chopped fresh herbs to taste (I used cilantro and parsley), along with spices, salt, and pepper to the sautéed mixture in the skillet. Stir well to prevent burning. 5. By now, the broth should be simmering. Skim off any foam, then add the greens to the broth first, followed by the sautéed mixture. Simmer everything together for 10 minutes, then taste and adjust seasoning with salt and pepper if needed. Remove from heat, cover, and let it steep before serving. The result should be a fragrant, light, springtime dish. I think you'll love this quick and easy sorrel and spinach soup recipe and will enjoy treating your family to a vitamin-rich lunch more often. :) Serve the soup hot.