A creamy, tangy soup with the refreshing flavor of UNS Sorrel Microgreens. Perfect as a light starter or comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable stock
- 1/2 cup heavy cream (or coconut milk for vegan option)
- 1 cup UNS Sorrel Microgreens (plus extra for garnish)
- Salt and pepper to taste
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).
- Add the diced potatoes and cook for 2–3 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the potatoes are tender.
- Remove the pot from heat and add the UNS Sorrel Microgreens. Stir and let them wilt in the hot soup for 1–2 minutes.
- Blend the soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
- Stir in the heavy cream (or coconut milk), and season with salt and pepper to taste.
- Serve hot, garnished with additional UNS Sorrel Microgreens for a fresh and tangy finish.
