Creamy Sorrel Soup Vegan Gluten Free Recipe (2024)

FAQs

What is a good substitute for sorrel in soup? ›

Still, if you do run across a recipe with sorrel in it and you want to find a substitute, you could simply add some lemon juice or lemon zest. Mustard greens, arugula, rhubarb, and even spinach, along with a squeeze of lemon juice, can also stand in for sorrel.

Preparation. Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg dishes.

When cooked those gorgeous green leaves take on a yellow-brownish tone which is far less appetizing. Many chefs fix this by using sorrel with another vegetable that stays green—say, spinach or parsley. I get it and I've done it too, but the additions do tend to diminish the savory-sour intensity of the sorrel.

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes. Sorrel adds some kick to this simple salad.

Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex). L. Acetosa agrestis Raf. Acetosa amplexicaulis Raf.

In the Caribbean, the popular terms are hibiscus or sorrel, as it is made from the hibiscus sabdariffa flower. The plant is native to India, but can grow as an annual in all climates. The fleshy, red calyxes that surround the base of the flowers are what we brew to make sorrel, the drink.

Children: It is UNSAFE give wood sorrel to children. It contains crystals made of oxalic acid that can damage the organs. One four-year old child died after eating rhubarb leaves, which also contain oxalic acid. Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants.

Sorrel is used for reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract, for treating bacterial infections along with conventional medicines, and for increasing urine flow (as a diuretic). Sorrel is also an ingredient in the herbal cancer treatment Essiac.

Sorrel is especially high in vitamin C, a water-soluble vitamin that fights inflammation and plays a key role in immune function ( 3Trusted Source Trusted Source ). It's also high in fiber, which can promote regularity, increase feelings of fullness, and help stabilize blood sugar levels ( 4 ).

The closest taste to mature sorrel leaves is one you wouldn't expect: A tart, sour green apple. Sorrel is a very tangy, acidic herb. Its sour taste comes from oxalic acid, which also gives rhubarb its tartness. This fresh, lemony sourness has been highly prized in cuisines all over the world.

What is the difference between sorrel and French sorrel? ›

French or buckler-leaved sorrel (Rumex scutatus) – small shield-shaped leaves with lemony tang, ideal for adding to salads. Red-veined sorrel (Rumex sanguineus var. sanguineus) – the long, pointed leaves with a dark red mid-rib, veins and stem are both decorative and edible, with a sharp flavour.

The herb contains oxalic acid, which gives it this characteristic sour taste. The easiest way to cook sorrel is to saute it with a little butter.

Sorrel has antihypertensive properties that help to lower blood pressure. A research done at a university in Boston found that persons who drink a cup of sorrel daily saw a significant reduction in their blood pressure level in 30 days.

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

The fresh or dried leaves are considered astringent, diuretic (increasing urination), laxative (softening the bowel), and cooling. Juice of the leaf has also been applied topically for the treatment of itchy skin and for treatment of ringworm.

Bindweed can often be mistaken for Common Sorrel, as it grows in the same habitat with a similar leaf-shape. The easiest way to tell these two apart is that sorrel grows in a rosette and bindweed is a trailing plant.

Given the tangy and acidic profile of sorrel, the best flavor substitute is lemon zest, which can add sharp acidity to a dish, or the similarly tart spice sumac. Other ingredients that can be used as sorrel substitutes include: Arugula.

Sorrel is fruity like rhubarb. It is tart like lemon. It is herbal like basil. And it can be treated like all three.

If you can't find sorrel, use other greens or all spinach and season with a squeeze of lemon. The classic seasoning for creamed spinach is nutmeg and often used with an overly heavy hand.