Purslane Soup

Purslane Soup is a refreshing and nutritious Greek dish that highlights the unique flavor of purslane, a succulent green. This low-carb soup is rich in vitamins and minerals, making it a perfect light meal or starter.

Ingredients

• Purslane - 200 grams
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh dill - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Heat olive oil in a pot over medium heat and sauté the chopped onion until translucent, about 5 minutes.
2. Add minced garlic and sauté for another minute until fragrant.
3. Stir in the purslane and cook for 3-4 minutes until slightly wilted.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in lemon juice, salt, and black pepper to taste.
7. Serve hot, garnished with fresh dill and crumbled feta cheese if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• High in omega-3 fatty acids, beneficial for heart health.

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