Penny Brohn UK

Help change life with cancer. For good

Sorrel, Lettuce & Watercress Soup


Sorrel, Lettuce & Watercress soup

Quick, easy to make, delicious and energising. The three leafy salad ingredients in this soup have been used medicinally since Roman times and are helpful sources of vitamins A & C, folic acid, calcium, magnesium and chromium.


  • 1 Onion Chopped
  • 1 tbsp Coconut Oil
  • 2 tsp Apple Juice Concentrate
  • 500-700 ml Vegetable Stock
  • 85g Watercress
  • 1 Lettuce Shredded
  • 1 bunch Parsley Flat leaf is better for this recipe
  • 6 leaves Shredded If you can't find sorrel, just use spinach, more lettuce or chard
  • 2 tsp Dill Or a handful of fresh
  • 1 tsp Caraway seeds
  • 1 can Beans of choice
  • 160 ml Coconut cream
  • Lemon or tamari flavouring
  • 1 Egg hardboiled and chopped


  • Slowly cook the onion to develop the flavour – about 10 minutes.
  • Add the greenery, stock, apple juice concentrate, dill and caraway seeds.
  • Bring gently to the boil and simmer until all the greenery has wilted.
  • Blend with the beans and coconut cream and adjust the flavour if needed.
  • Serve garnished with the hardboiled chopped egg.

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