Purslane Soup

Green pureed soup with a sprig of purslane in the center.

5 from 1 vote

This nutritious purslane soup recipe has the fresh flavors of purslane, diced potatoes, and onions, all simmered together in a tasty broth and pureed.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American, French

Diet: Gluten Free, Kosher, Vegetarian

Servings:

Calories: 177kcal

Author: Candice Walker

Equipment

immersion blender

Ingredients

3 cups purslane greens
1 cup onion diced
2 cups russet potatoes diced, 2 medium potatoes
3 cups stock vegetable or chicken
¼ tsp salt plus more to taste
2 tbsp olive oil
2 tbsp cream optional, heavy cream or coconut cream

Instructions

Wash and dry the purslane. Remove the medium and large stems. If you have an abundant amount, you can use just the leaves and tops.
Heat the oil in a medium pot over medium heat. Cook the diced onion until translucent, ~5 minutes.
Add the greens, diced potatoes, broth, and salt. Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the potatoes are cooked through, ~30 minutes.
Puree with an immersion blender, or allow to cool and blend in batches in your blender.
Serve immediately, with an optional splash of cream.

Notes

The cream is optional, but it does round out the slightly sour, lemony flavor of the purslane beautifully.

Nutrition facts calculated using spinach because purslane was not an option.

Nutrition