By Candice Walker on July 14, 2023 (Last updated July 14, 2023) This post may contain affiliate links. Read my disclosure policy.
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Every year, I make a hearty potato-based soup with whatever extra greens are in my garden, but purslane makes my favorite version of this purslane soup. It’s a great way to use the purslane you’re growing, finding at the farmers market, or foraging.
Easy homemade soup – Making soup doesn’t have to be complicated, and this recipe delivers a restaurant-quality soup quickly and easily.
Minimal fuss – Put all the ingredients together to simmer, and that’s about as complicated as this recipe gets!
2 ways to serve – You can serve this with all the ingredients intact in the broth, or pureed for a smoother, creamier soup.
A creative way to use purslane – This recipe is perfect for enjoying the unique flavor of purslane, a tasty alternative to spinach or watercress. While mostly used in salads, purslane is equally good when cooked! Try it out in one of my favorite purslane recipes, purslane pesto, or this easy sauteed purslane.
🧾Ingredients in this recipe
Purslane – If you have enough, use only the leaves and the thin stems.
Onion – A yellow or white onion works great, diced up.
Potatoes – I use Russet potatoes which I think work best for this recipe. They add starchiness and creaminess to the soup.
Cream – This is an optional but worthwhile addition to balance the lemony flavor of the purslane! Use heavy cream or coconut cream.
Salt – To season the soup to your preference
See the recipe card for full information on ingredients and quantities.
🌱 Pro Tip
Take great care if foraging wild purslane, as it may have pesticides or other chemicals on it. As it is growing in popularity, you can find it at some farmers’ markets and specialty grocery stores which is a much safer option.
👩🍳How to Make This Recipe
Wash and dry the purslane. Remove the medium and large stems. If you have an abundant amount of purslane, it’s best to use just the leaves and tops.
Heat the oil in a medium pot over medium heat. Cook the diced onion until translucent, which takes ~5 minutes.
Add in 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.
You can leave it like this and eat it as is, or continue to the next step for the pureed version.
Puree with an immersion blender, or allow to cool and blend in batches in your blender. It should be the smooth consistency shown above.
Serve immediately, with a splash of cream. The cream is optional, but it does round out the slightly sour, lemony flavor of the purslane beautifully!
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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.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.