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.
This recipe is adapted from Radish Top Soup on AllRecipes.com.
🌟Why you'll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
📋 Purslane FAQs
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.
Purslane tastes almost like a mild spinach and slightly tangy watercress. It is tart and has a citrusy-lemony undertone to it.
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- 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
- 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.