| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 165 | 9g | 3g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 4g | 0.90g |
Just as we find comfort in familiar tunes and stories, we take solace in food that’s been passed down through generations. One such hearty recipe that I’ve come to love dearly is the Purslane and Parsley Soup. The recipe, clean, earthy and refreshing, is a symphony of my upbringing in Texas, blending the hearty characteristics of Southern cooking with the vibrancy of Tex-Mex flavors.
A Soup That’s Good for the Soul and Body
The combination of purslane and parsley gives this fragrant soup not just flavor but also a slew of health benefits for the body. Parsley, commonly used as a garnish, is a nutritional powerhouse packed with antioxidants, vitamins A, C and K. On the other hand, purslane is surprisingly rich in omega-3 fatty acids, which are typically found in fish and flaxseeds. It’s also rich in Vitamins A, C, and some B vitamins.
Building Bridges with Flavors
This Purslane and Parsley Soup follows a traditional soup base recipe but elevates it with unconventional ingredients like apple and a surprising note of lemon. The familiar warmth of the potato, the comforting flavors of onion, and the pleasantly assertive garlic form a robust base. Then we introduce a Tex-Mex twist – the characteristic light citrusy taste of purslane leaves, combined with the freshness of parsley and a tangy hint of apple and lemon. This soup is versatile enough to be served as a main course or an accompaniment to crusty bread or a hearty sandwich.
I’ve also found that while the soup is delicious on its own, it pairs wonderfully with traditonal southern dishes such as buttermilk biscuits or a chicken-fried steak.
In essence, making this Purslane and Parsley Soup is like painting a culinary canvas with dashes of earthy vegetables, herbs, and spices. And as I stand by the stove, savoring the warm, aromatic vapors rising from the pot, I feel a deep connection to my culinary roots, and I can’t help but fall in love with this recipe all over again.
What You’ll Need
- 2 cups of fresh purslane leaves, thoroughly cleaned
- 1 cup of fresh parsley, thoroughly cleaned and chopped
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 large potato, peeled and chopped
- 1 large apple, peeled, cored and chopped
- 6 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1/2 cup of heavy cream (optional)
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, for about 5 minutes.
Step Two
Add the minced garlic to the pot and cook for another minute until the garlic is fragrant.
Step Three
Next step will be to add the chopped potato and apple to the pot. Cook these ingredients together for about 5 more minutes, while stirring occasionally.
Step Four
Now, add the vegetable broth to the pot and increase the heat to bring everything to a simmer. Once it starts simmering, reduce the heat to low and let it cook for 20 minutes until the potato and apple are soft.
Step Five
After the vegetables are soft, add the purslane leaves and the chopped parsley to the pot. Let the soup simmer for another 10 minutes.
Step Six
Use an immersion blender or stand blender to puree the soup until smooth. If using a stand blender, be sure to let the soup cool slightly before blending it and blend in batches if necessary.
Step Seven
Return the pureed soup to the pot and heat it over low heat. Add the lemon juice and season with salt and pepper to taste. Optional step, for a creamier texture, stir in the heavy cream at this stage.
Step Eight
Let the soup cook for another 5 minutes to ensure everything is well combined and heated through. Now your Purslane and Parsley Soup is ready to serve. Enjoy it hot.
