“When one thinks of Lent one cannot help but think of fasting, and, therefore, of eating simple lenten foods. Of course that means good ole’ soup. For my family and I, in by-gone years, it was the unforgettable Seven Sorrows Soup.”
HOW TO MAKE
SEVEN SORROWS SOUP
This herbed vegetable soup (dark green in appearance, which is not very appealing to the scrutinizing eye) helped lead us to reflect on the hardships that Mary, the Mother of God, endured and suffered along with her son throughout the days of Lenten penitence and into the Holy Week Tridiuum. As we ate the Seven Sorrows Soup as a family, we discussed why we were eating something so out of the norm.
“The seven sorrows represent the deep wounds or swords that pierced Mary’s heart,” I would tell my children. Some kids loved it. Others peered down at the murky bowl and cringed. Either way, the point cut straight to the heart…theirs and mine. Each ingredient hinted at a story or a lesson, and we couldn’t get enough. Clearly it stuck. I just received a text from my son, “Hey, Mom – are ya eatin’ that sorry spinach soup this Lent?” I think he was the ‘cringer’, haha.
From our table to yours this season…is my cherished and suuuuper easy to make recipe of Seven Sorrows Soup. Please comment below and tell me if you try it!
~ Oh, most merciful Mother, remind us always about the sorrows of your son, Jesus ~
Want to know how to make my seven sorrows soup?
Read on! Full Recipe Below.
The Ingredients // The Seven Sorrows
- 1 bay leaf // Prophecy of Simeon
- 2 leek, sliced thinly // Flight into Egypt
- 1 clove garlic, minced // Loss of Jesus in the Temple
- 1/2 cup onion, diced finely // Mary meets Jesus on His way to Calvary
- 3 full stalks celery, chopped // Mary stands at the foot of the cross
- 1/2 cup flat leaf parsley, chopped // Mary receives the dead body of Jesus
- 5 cups fresh spinach, chopped if large or left whole if small leaves // Jesus is placed in the tomb
- 7 red potatoes, chopped small
- 2 liters vegetable stock
- 1 tbsp of white wine vinegar
- Salt and pepper to taste
- Dollop of sour cream
Saute the onion, leek, celery and garlic in a little oil or butter to bring out the flavour.
Add herbs and potato.
Cook until potatoes are done – about 8 minutes.
Add the vegetable broth. Bring to warm.
Add spinach and warm, but barely wilt.
Add salt and pepper to taste (a must).
Garnish with a dollop of sour cream to your served bowl. (This is optional, but brings the whole soup to life!)
“The seven sorrows represent the deep wounds or swords that pierced Mary’s heart,” I would tell my children.
The point cut straight to the heart…theirs and mine. Each ingredient hinted at a story or a lesson, and we couldn’t get enough.”
From our table to yours and with a wish for many blessings this season,
Muriel Boulanger Brown is a wife, mother, and grandmother who finds deep joy in serving home cooked meals to the whole family, especially when she can get them all around one table. Lent became an opportunity to add a splash of meaning to the menu, especially on a Friday, and the Seven Sorrows tradition has been an easy and delicious one to carry on from generation to generation. Leave Muriel a comment below!