Purslane Soup

Name: Purslane Soup
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 bunch purslane; 1 small piece of leek (green part only); 1 small piece of onion; 1 clove garlic; 1 Roma tomato; as needed Olive oil,; 1 small handful fresh epazote; 2 tablespoons chicken bouillon powder (about 20 grams); as needed Water,

Ana Laura Arias @Alas77

CDMX. México

This soup is perfect for eating with a spoon, so it was the most obvious choice for me—and it turned out delicious!

Ana Laura Arias @Alas77

CDMX. México

This soup is perfect for eating with a spoon, so it was the most obvious choice for me—and it turned out delicious!

Saved

Ingredients

30 minutes

Serves 4 servings

1 bunchpurslane
1small piece of leek (green part only)
1small piece of onion
1 clovegarlic
1Roma tomato
as neededOlive oil,
1small handful fresh epazote
2 tablespoonschicken bouillon powder (about 20 grams)
as neededWater,

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Steps

30 minutes

1

Dice the leek, onion, tomato, and garlic.
2

Sauté them in olive oil until translucent.
3

Add the tomato and chicken bouillon powder. Clean and pick the purslane, keeping only the leaves and removing the longer stems.
4

Add the purslane to the pot and pour in enough water to cover.
5

Add the epazote and bring to a boil. Enjoy with a quesadilla.