Spring vegetable soup with lemon

Spring vegetable soup with lemon


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About this recipe: This refreshing soup mixes unusual sour and sweet flavours. Serve it hot or chilled, with a glass of ice-cold vodka.

Brenda Houghton

Serves: 4 

  • 125 g (4½ oz) potatoes, cut into cubes
  • 150 g (5½ oz) onions, chopped
  • 2 stalks lemongrass, tough outer leaves removed, finely chopped
  • 1.2 litres (2 pints) chicken or vegetable stock
  • 50 g (1¾ oz) sorrel, finely shredded
  • 50 g (1¾ oz) spinach, finely shredded
  • 50 g (1¾ oz) spring onions, finely sliced
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 cloves garlic, finely sliced
  • 1-2 tablespoons sugar or clear honey
  • Salt
  • 3-4 tablespoons lemon juice

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Place the potatoes, onions, chopped lemongrass and stock in a large heavy-based saucepan and bring it to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the potatoes are just cooked.
  2. Stir in the sorrel, spinach, spring onions, chilli, garlic, sugar or honey and a pinch of salt. Bring the soup to the boil and cook for 1 minute.
  3. Remove the soup from the heat and add lemon juice to taste. Serve it hot or chilled, as you prefer.
  4. Variation: if sorrel is not in season, use another strong-flavoured leaf such as rocket or watercress.

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