Spring vegetable soup with lemon

    40 min

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

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    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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