Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g sorrel, washed
- 1 litre vegetable stock
- 1 medium onion, finely chopped
- 3 medium potatoes, thinly sliced
- 5 ml chopped fresh thyme
- 15 ml chopped fresh chives
Directions
Soak the sorrel in salted water for 30 minutes. Drain and chop it finely. Heat the stock in a large, heavy-based saucepan and add the sorrel, onion and potatoes. Cook, covered, over low heat for approximately 30 - 45 minutes. Stir in the herbs and serve.
Variations :
- For a creamier result, puree the soup, thicken it with a little flour mixed to a paste with water and stir in milk or cream to taste.
- Finely chopped spinach can be used if preferred or if sorrel is not available.
Category:South African Recipes
Category:South African Soups
Category:South African Vegetarian