Mother Earth Living

Eating Well: Sorrel Soup

<p>Spaghetti squash is a pleasant and nutritious way to add fiber to your diet. Onions contain quercetin, which helps lower cholesterol and strengthen small blood vessels. The Sorrel Pesto gives this recipe a citrus tang. Sorrel is a diuretic; it’s also a rich source of oxalic acid, which should be avoided by those prone to kidney stones. <em>Serves 8.</em>
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<strong>Soup Base</strong>
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<p>• 4 onions<br />
• 1 small spaghetti squash<br />
• 8 cups seasoned broth (use homemade or canned stock, vegetable bouillon cubes, Marmite, or Vegemite)<br />
• Salt to taste</p>
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<strong>Sorrel Pesto</strong>
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<p>• 2 to 3 cloves garlic<br />
• 2 cups sorrel, coarsely torn<br />
• 1/4 cup pine nuts<br />
• 1/4 cup shredded parmesan (optional)<br />
• 1 tablespoon olive oil</p>
<p>1. Preheat oven to 350 degrees.</p>
<p>2. Peel the onions and halve them horizon­tally. Place them on a lightly oiled cookie sheet (an olive oil spray works well), round side up, and bake for about 20 minutes. The onions need to be well done; press your finger into the middle of the root end. If it gives way easily, it’s ready.</p>
<p>3. Wash and pierce the spaghetti squash. Microwave for 18 minutes, turning after 9 minutes. To bake, pierce the squash several times with a fork, set it in a baking pan filled with a cup of water, and bake at 350 degrees for 1 hour or until tender. Scrape out the squash meat and set aside.</p>
<p>4. While the vegetables cook and cool, make the Sorrel Pesto. In a food processor, puree the garlic cloves. Add the sorrel, nuts, and optional cheese, then process until the mixture turns into a chunky puree. Pour the oil through the feed tube with the processor running and puree for about 30 seconds. Scrape the mixture into a bowl.</p>
<p>5. Wipe out the processor, then puree the cooked onions and squash meat. In a large stock pot, heat the broth over medium heat. Add the pureed vegetables and simmer until ready to serve.</p>
<p>6. Ladle the soup into bowls. Place a dollop of Sorrel Pesto into each bowl and swirl into the soup.</p>
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<p>
<em>Debbie Whittaker demonstrates her healthy cooking style as the “</em>Herb Gourmet<em>” in Denver, Colorado.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/eating-well.aspx”>
<strong>Eating Well: The Herbal Path To Daily Health</strong>
</a>.</p>

  • Published on Jun 22, 2010
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