Sorrel and Land Cress Soup

Serves four.


  • Oil
  • 1 onion
  • 1 or 2 cloves garlic
  • ½ leek
  • 4 smallish potatoes
  • 30 medium sorrel leaves
  • 60 land cress leaves
  • vegetable stock
  • 1 to 2 tablespoons single cream


1. chop the onion and leek roughly, crush the garlic and sauté them all in the oil.

2. Add the peeled chopped potatoes, and the washed leaves of the herbs ( no need to chop these)

3. Put in enough water to cover, plus a vegetable stock cube or bouillion powder.

4. Put a lid on and simmer gently until the potatoes are soft.

5. Turn the heat off, liquidize and add the cream ( that optional of course)

This soup is a has a very fresh flavour. That’s due to the sorrel, the taste of that came through really well. Add more land cress if you want more of a peppery flavour.