| @type | WebSite |
|---|---|
| @id | https://12tomatoes.com/#website |
| url | https://12tomatoes.com/ |
| name | 12 Tomatoes |
| publisher | Object (type: stdClass) |
| potentialAction | Object (type: stdClass) |
| @type | Organization |
| @id | https://12tomatoes.com/#organization |
| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
| url | https://12tomatoes.com/ |
| logo | Object (type: stdClass) |
| sameAs |
|
| @type | Recipe |
| @context | http://schema.org/ |
| @id | https://12tomatoes.com/sorrel-soup/#recipe |
| headline | |
| name | Sorrel Soup |
| description | The tart flavor of sorrel is popular across Europe. |
| url | https://12tomatoes.com/sorrel-soup |
| inLanguage | en-US |
| isPartOf | Object (type: stdClass) |
| author | Object (type: stdClass) |
Ingredients
- 4 cups sorrel leaves or spinach leaves
- 3 cups boiling water
- 3/4 cup bulgur wheat
- 1/2 cup pitted prunes
- 3-4 cloves garlic, minced
- 1/4 cup olive or sunflower oil
- 2 1/2 tsp salt
- 1/2 tsp paprika powder
- 1 tsp fresh lemon zest (only use if substituting spinach leaves for sorrel)
Preparation
- Chop the sorrel into smaller pieces and put into stock pot. Add boiling water and cook for 5 to 7 minutes over medium-low heat. Add barley and continue cooking for 10-12 minutes.
- Combine garlic with paprika. Mince prunes and add them to the garlic. Add this to the soup along with the oil and cook for another 2-3 minutes, stirring a few times during cooking.
The tart flavor of sorrel is popular across Europe.
serves 4
Course: Dinner
Diet(s): Vegan, Vegan
Allergen(s): Gluten, Gluten