Sorrel Soup
Potatoes give this vegan soup a creamy taste and texture.

2 tbsp. flour
2 tbsp. extra virgin olive oil or good quality margarine such as Earth Balance
1 onion, diced
2 cloves garlic, minced or pressed in a garlic press
1 bunch sorrel
2 potatoes, diced
4 cup vegetable broth
1-2 cups soy milk
Salt and pepper to taste

Mix together flour and olive oil or margarine in a saucepan over medium heat until the mixture thickens. Add onions and sauté until they are translucent. Add garlic and potatoes. Cover the saucepan and cook over low heat for about 5 minutes.

Add broth and sorrel. Bring the soup to a rolling boil and then reduce heat.

In batches, puree the soup in a blender. Add soy milk and season with salt and pepper to taste.

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