Creamy veggie soup with sorrel


Looking for a comforting and healthy soup recipe that’s both delicious and easy to make? Look no further than this creamy veggie soup with a delightful tangy twist of sorrel! Packed with wholesome vegetables and bursting with flavor, this soup is perfect for a cozy night in or a quick lunchtime meal.

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6



🌱1 large leek

🌱1 parsnip

🌱3 potatoes (medium-size)

🌱3 bunches of sorrel

🌱1 L water

🌱2 Tbsp cashew cream

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. First, sauté the leek in a little bit of olive oil.
  2. Next, add the cubed parsnips and potatoes.
  3. Season with salt and pepper, and mix well.
  4. Add water, cover the pot with a lid, and let the soup boil until the veggies are almost fully cooked.
  5. Once the veggies are almost done, add the sorrel.
  6. Meanwhile, prepare the cashew cream. 💡In a blender, add the raw cashews and enough water to cover them. Blend until smooth. If you don’t have a professional blender, soak the cashews for four hours or boil them for 10 minutes, then drain the water and add fresh water for blending.
  7. When the veggies are perfectly cooked, add the cashew cream and blend the soup until you get a creamy texture, using a vertical blender.
  8. You can decorate your creamy soup with a dollop of cashew cream for an aesthetically pleasing finish.

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 🤗


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