Sorrel-and-Rice Soup

This soup can be served hot or cold. For variations in taste, substitute sorrel with arugula, watercress, or spinach.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 14%
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.1g
  • Carbohydrate: 26g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 2.7mg
  • Sodium: 253mg
  • Calcium: 173mg


  • 3 (10 1/2-ounce) cans low-salt chicken broth
  • 1 cup chopped onion
  • 1/2 cup uncooked long-grain rice
  • 2 garlic cloves, minced
  • 3 cups thinly sliced sorrel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups plain low-fat yogurt
  • Minced fresh parsley (optional)


  1. Bring broth to a boil in a large saucepan. Add onion, rice, and garlic. Cover; reduce heat to low. Simmer 20 minutes or until rice is tender, stirring occasionally. Add sorrel, salt, and pepper; cook, uncovered, 1 minute or until sorrel wilts.
  2. Place yogurt in a bowl. Gradually add 3/4 cup broth mixture to yogurt, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan, and cook over low heat 1 minute or until thoroughly heated (do not boil). Ladle soup into bowls, and sprinkle with parsley, if desired.
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