Instructions: Soak beans overnight. Boil them in water with the oil, bay leaf & onion.

Drain & discard the bay leaf. Briefly blend the beans. Gradually mix in the stock.

Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat.

Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans.

Heat the soup to just below boiling point. Stir in the soymilk. Season to taste. Serve with parsley garnish.

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