Welcome to The Sorsa Muse, our very first newsletter!
This is a small space where jewellery, creativity and everyday life come together. At the heart of Sorsa is a thoughtful design process led by our founder, Sophia. Each piece is made with care and intention, shaped by her creative world and love for the craft.
Through Sorsa Muse, we’ll share product highlights, new launches, styling ideas, early access to sales, and the stories behind our pieces. You’ll also find glimpses into what inspires Sorsa, from favourite recipes and places, to brands we love and conversations with people whose work we admire.
Product Spotlight:
Watercolour Rainbow Gemstone Necklace
Each necklace in the collection is individually hand-knotted on silk thread and finished with a solid 14k gold clasp, designed to be worn for both beauty and durability.
No two necklaces are ever the same. Natural variations in colour, translucency and texture give each piece its own character, but that’s the point. There’s no fixed front or back either: wear it centred, slightly off to the side, or turned completely around. The toggle clasp also doubles as an anchor for charms or pendants, making it easy to personalise and style in your own way.
Styling 101:
When I’m layering, I always begin with a Sorsa rainbow. I start with the colour story, then add a faceted gemstone strand for movement and texture. Gold comes last. This piece is from our Diamond Edit 2026 drop: a fine gold lariat finished with two pavé diamond starbursts. Each piece can stand alone, but they feel most like themselves when worn together.
Sophia’s Monthly Musing:
Every month, I will share some of the things I’m loving. What I’m eating, reading, and wearing. The monthly muse will be a glimpse into the small moments and creative rhythms that inspire Sorsa.
Lifestyle Spotlight:
Lately, I’ve been living out of Something From Nothing by Alison Roman, and I can’t imagine a more perfect book for this season of life. I’ve followed her for years, and her food is exactly how I like to cook at home. She’s fussy in all the ways I’m happy to be, and simple in areas many overcomplicate. Her cooking is generous and built around ingredients I always have to hand: tinned fish, beans, and lentils. Very homey, Mediterranean.
She wrote this book after having her first child, and it feels very much rooted in that phase of life. Pantry staples, simple techniques, and meals that are comforting without being overly fussy. When I messaged ALsion for permission to post this, I wasnt sure I would get a response. But she is a woman who does it all. She sweetly responded back so quickly and I’m so happy she’s let me share with you!
In addition to the food, I fell in love with the imagery. Rosie McGuinness’s artwork is beautiful, thoughtful, tactile, and full of character. I’m now coveting an original piece for my home.
Spicy Tomato Soup with Lentils & Fennel
One recipe I keep coming back to is a buttered tomato soup with lentils and fennel. It’s rich, warming and deeply satisfying, especially when paired with a crispy grilled cheese (highly recommended). It’s been on repeat in my kitchen through these rainy winter days, filling the house with warmth long before it reaches the table.
This isn’t a smooth, nostalgic tomato soup. It has texture and body: sweet onions and fennel softened slowly in olive oil, good tomatoes crushed by hand, and red lentils cooked down until they almost disappear. No blender, no fuss, just a nourishing bowl of joy.
I serve it hot with a dollop of yoghurt, a swirl of olive oil, chives, Maldon salt, and a cheeky grilled cheese on the side. Cosy, filling, and utterly delish.
The Recipe
Spicy Tomato Soup with Lentils and Fennel
Serves 4
A tomato soup without a blender, creaminess without dairy (although there is the option!), this tomato soup defies seasonality and celebrates winter with the best of your pantry. Be sure to cook the onions and fennel until they’re soft as possible (some colour is fine, but we’re not here to officially caramelise), as they’re responsible for lending sweetness and jammy texture in our final soup. Once it’s finished, you may forget there are lentils in here at all– they melt into the pot, nearly disappearing (that’s the idea), giving you creamy texture and luscious body, a true magic trick.
Ingredients
2 tablespoons unsalted butter (or use more olive oil)
2 tablespoons olive oil, plus more
1 large fennel bulb, thinly sliced or finely chopped
1 yellow or red onion or 2 large shallots, thinly sliced or finely chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground black pepper
2 teaspoons whole fennel seed
½–1 teaspoon crushed red pepper flakes, plus more
¾ cup red lentils aka masoor dal
1 28-ounce can whole peeled tomatoes, crushed by hand
8 cups water, vegetable broth or chicken broth
Sour cream, yoghurt, or parmesan for finishing, if you like
Preparation
1. Heat butter and 2 tablespoons olive oil in a large pot over medium-high heat. Add fennel, onion and garlic. Season with salt and pepper and cook, stirring occasionally, until the fennel and onions are completely softened and start to caramelise a bit (colour is encouraged, but they don’t have to be fully caramelised– you really just want them to be very soft, almost jammy), 12–15 minutes.
2. Add fennel seed and ½ teaspoon crushed red pepper flakes, stirring to encourage contact with the pot so the spices have a chance to toast. Cook a minute or two. Add the lentils, crushed tomatoes and 8 cups of liquid of your choosing (I make mine with water and it’s perfect, but more can be more here, so if you have some broth to use, go for it).
3. Season everything with salt and pepper and bring to a strong simmer. Reduce heat to medium-low and continue to cook until the lentils are completely cooked, softened and have nearly disappeared into the pot, 45–50 minutes. You want to stir every now and then (especially towards the end of cooking) to encourage the lentils, tomatoes and other vegetables to break down and into one another.
4. If the soup doesn’t feel quite thick enough or the lentils are somehow still not near-mush, increase the heat slightly and continue to cook until it happens. It will happen!
5. To serve, give the soup one more season with salt and pepper. Ladle the soup into a bowl, finish with more olive oil, black pepper and crushed red pepper flakes. I am continually shocked at how good this soup is with nothing else (no squeeze of lemon, no fresh herb in sight!), but if you’re not afraid of dairy, I like to spoon a little dollop of sour cream or full-fat yoghurt into the bottom of my bowl and top it with the soup. What a treat that is, a little buried puddle of melting sour cream at the bottom of your bowl. A gift! If you don’t have either, another little pat of butter on top to melt into the tomatoes is good, or give the bowl a light dusting of Parmesan cheese.
DO AHEAD: The soup can be made 5 days ahead, refrigerated. 3 months ahead, frozen.
EAT WITH: Good slices of cheddar cheese on oiled toast. A few links of good sausage. A big escarole salad.
Featured: A Sorsa Stack & Winter Sunshine
A pop of colour feels especially welcome at this time of year. Our rainbow gemstone necklace range is inspired by the fluid beauty of watercolour. Soft washes of blue, green, blush and honey tones that blend effortlessly. This palette feels light, joyful and full of movement, bringing a subtle lift of colour to winter dressing.
Perfect accessories for your half-term getaway. Styled by the lovely @sarah.corbettwinder.