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    Home » Recipes » Soup

    Purslane Soup

    Published: Jul 14, 2023 Modified: Jul 14, 2023 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Two bowls of soup with green puree and sprigs of purslane.
    Green pureed soup in a white bowl with white cream drizzle next to a sprig of purslane.
    Green pureed soup with a sprig of purslane in the center.

    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.

    Two bowls of soup with green puree and sprigs of purslane.

    This recipe is adapted from Radish Top Soup on AllRecipes.com.

    Jump to:
    • 🌟Why you'll love this recipe
    • 🧾Ingredients in this recipe
    • 👩‍🍳How to Make This Recipe
    • 📋 Purslane FAQs
    • 🌿 Related Recipes
    • Purslane Soup

    🌟Why you'll love this recipe

    • 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 to enjoy 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 a starchiness and creaminess to the soup.
    • Veggie stock - You can also use chicken stock.
    • Olive oil - Use high-quality olive oil.
    • 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

    Hands trimming purslane in a kitchen.
    • 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.
    Diced onion in an enameled cast iron pot.
    • Heat the oil in a medium pot over medium heat. Cook the diced onion until translucent, which takes ~5 minutes.
    Purslane and diced potatoes in a soup pot.
    • 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.
    Purslane and potato cubes in a soup with a broth base.
    • You can leave it like this and eat it as is, or continue to the next step for the pureed version.
    Green puree soup in a white soup bowl.
    • Puree with an immersion blender, or allow to cool and blend in batches in your blender. It should be the smooth consistency shown above.
    Green pureed soup in a white bowl with white cream drizzle next to a sprig of purslane.
    • 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!

    📋 Purslane FAQs

    How do you use purslane?

    Purslane can be prepared similarly to spinach or watercress. It can be steamed, sautéed, or enjoyed raw in salads or as a garnish. I use it in to make purslane pesto and sauteed purslane.

    Is it safe to eat wild purslane?

    It may not be safe. Purslane is technically a weed, so when it's growing in the wild it may have pesticides and pollutants on it. Always take extra caution when foraging wild plants.

    What does purslane taste like?

    Purslane tastes almost like a mild spinach and slightly tangy watercress. It is tart and has a citrusy-lemony undertone to it.

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

    🌿 Related Recipes

    Craving more greens? Try these amazing sides to level up your next meal.

    • Sauteed greens in a white dish with gold serving utensils.
      Sautéed Purslane
    • Rice mixed with herbs on an oval white platter with gold serving utensils.
      Sabzi Polo - Persian Herb Rice
    • Plate of cucumber tomato salad.
      Mediterranean Cucumber Tomato Salad
    • Grapefruit Fennel Salad with Cactus Pear Vinaigrette

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Green pureed soup with a sprig of purslane in the center.
    Print Recipe
    5 from 1 vote

    Purslane Soup

    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 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Soup
    Cuisine: American, French
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 4
    Calories: 177kcal
    Author: Candice

    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 teaspoon salt plus more to taste
    • 2 tablespoon olive oil
    • 2 tablespoon 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

    Calories: 177kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 876mg | Potassium: 504mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2597IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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