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.

🌟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 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.
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 bunches of 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.

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!

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

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

Purslane Pesto

White ramp bulbs in a clear liquid in a sealed glass jar

Pickled Ramps (Refrigerator Pickling)

Side view of a mix of diced chicken, potatoes, peas, eggs and pickles on a white plate.

Persian Salad Olivieh – Chicken and Potato Salad

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Author: Candice Walker

Purslane Soup

5 from 1 vote

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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

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

Did you try this recipe?I’d love to hear what you think! to let us know how it came out, if you have a successful substitution or variation, or anything else.

Purslane Soup

🌟Why you’ll love this recipe