I had never cooked with sorrel before, but I love spinach soup so decided to use the sorrel in the same way. Sorrel has a beautiful lemony flavour that I feel enriched the soup and I would love to grow some more to make this again.

This is what I received from Tooting Community Garden:

Community Garden vegetables
Leeks, broad bean leaves, sorrel, radishes and lambs lettuce

The sorrel is the spinachy-looking leaves in the middle. I made a salad out of the radishes, lambs lettuce, and broad bean tops and used the fresh leeks and sorrel to make the soup.


From the garden:

  • 2 small or 1 large leek(s), sliced
  • Handful of sorrel, chopped
  • Chives for decoration (optional)


  • 2 small potatoes, diced
  • milk
  • 500 ml vegetable stock
  • creme fraiche (optional)
  • 20g butter
  • Salt and pepper


  • Fry the leeks in butter until they are soft.
  • Add the potatoes, milk and stock and cook for 15 minutes, until the potatoes are soft.
  • Add the sorrel and cook on a low heat for a minute.
  • Use a hand blender to blend the soup until smooth.
  • Season to taste.
  • Serve with creme fraiche and fresh chives.
Sorrel soup cooking
Sorrel soup cooking