sorrel soup

Quick, easy to make, delicious and energising. The three leafy salad ingredients in this soup have been used medicinally since Roman times and are helpful sources of vitamins A & C, folic acid, calcium, magnesium and chromium.

What you need

1 onion – chopped

1 tablespoon coconut oil

2 teaspoons apple juice concentrate

500-700ml vegetable stock

85g bag watercress

1 good size lettuce, eg Romaine – shredded1 good bunch parsley – flat leaf is better for this recipe6 leaves of sorrel – shredded (if you can’t find sorrel – but try to because it has a beautiful lemony tang and it’s easy to grow your own – just use some spinach or more lettuce or chard)

2 teaspoons dill (or handful of fresh)

1 teaspoon caraway seeds

1 can beans of choice

160ml coconut creamSome lemon or tamari for flavouring

1 egg, handboiled and chopped

Here’s how

Slowly cook the onion to develop the flavour – about 10 minutes

Add the greenery, stock, apple juice concentrate, dill and caraway seeds

Bring gently to the boil and simmer until all the greenery has wilted

Blend with the beans and coconut cream and adjust the flavour if needed

Serve garnished with hand boiled chopped egg