Spring Nettle and Purslaine Soup

This soup is a great way to use up spring nettles and purslane, two wild greens that are packed with nutrients. The nettles add a slightly bitter flavor to the soup, while the purslane adds a bit of sweetness. The soup is also very healthy, as it is low in calories and fat and high in fiber and vitamins.

This soup has its roots in the traditional cuisines of many cultures around the world. Nettles have been used for centuries as a food and medicine, and purslane is a common ingredient in many Mediterranean dishes. This particular recipe was inspired by a soup that I had in a small village in Tuscany. The soup was made with fresh nettles and purslane that had been picked that morning, and it was one of the most delicious soups I have ever had.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 large bunch fresh nettles, washed and chopped
• 1 large bunch fresh purslane, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened.
3. Add nettles and purslane and cook until wilted.
4. Add vegetable broth and water and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Puree soup with an immersion blender or in a regular blender until smooth.
7. Stir in parsley and season with salt and pepper to taste.
8. Serve warm.

Why It Works

• The combination of nettles and purslane creates a unique flavor that is both bitter and sweet.
• The soup is very healthy, as it is low in calories and fat and high in fiber and vitamins.
• The soup is easy to make and can be ready in under 30 minutes.