Sorrel & Haricot Soup

Sorrel has a sharp, citrusy bite that makes it one of the most underused greens in the kitchen. Paired with creamy haricot beans in this vegan soup, that tartness cuts through the starchiness of the beans and creates something light and lively, almost like a lemony cream soup without any cream.

The beans soak overnight, then boil with bay leaf, onion, and sunflower oil until tender. Blending them briefly with stock creates a thick, velvety base. Don’t over-blend. A slightly chunky texture gives the soup more character than a perfectly smooth puree.

Sorrel leaves get softened in margarine, then pushed through a sieve into the bean base. This step matters. Sieving removes the tough stems and fibers while extracting all that bright green flavor and color directly into the soup. It’s an extra step, but it’s what makes this soup look and taste refined rather than rustic.

Soy milk goes in at the end for body and a touch of creaminess. Heat the soup to just below boiling after adding it. Boiling soy milk can cause it to curdle and separate, leaving you with an unappetizing grainy texture.

Pro Tips

• Don’t skip the overnight soak for the haricot beans. Under-soaked beans take much longer to cook and can stay chalky in the center.
• If you can’t find fresh sorrel, spinach with a generous squeeze of lemon juice gets you close to the right flavor profile.
• Taste and season aggressively. Beans absorb salt, so the soup will need more than you think.

Variations

• Swap soy milk for coconut cream for a richer, more tropical take.
• Add a swirl of good olive oil and a few croutons when serving for texture.
• Stir in a spoonful of white miso paste for extra umami depth.