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.
Jump to:
🌟Why you'll love this recipe
🧾Ingredients in this recipe
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
📋 Purslane FAQs
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.
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.
Purslane Soup
Equipment
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.
Leave a comment & rate the recipe