Purslane Soup

 

• 1 liter of ketogenic vegetable juice
• 2 bunches of purslane
• 1 onion (chopped)
• 1 zucchini (Sliced)
• 1 clove of garlic (finely chopped)
• 3 tablespoons of olive oil
• 1 teaspoon of balsamic vinegar
• Salt
• Black Pepper (freshly ground)

For the TOP

• 2 tablespoons of yogurt
• purslane leaves
• Black Seeds

After removing the purslane and washing it cleanly, cut the leaves and branches into large pieces separately. Set aside a few leaves of purslane to use during serving.

Take the onion, zucchini and garlic in a saucepan and sauté for 4-5 minutes. Then add the vegetable broth, salt and pepper and boil until the vegetables are completely soft.

When the vegetables are cooked, add the purslane branches first, and then the leaves for 2-3 minutes, and stir quickly. When the soup comes to the boiling point again, remove it from the stove immediately so that the purslane does not die.

In the meantime, keep the bowl in which you will serve the soup in a bowl filled with plenty of ice water.

Pulse in a food processor or hand blender to purée the soup. Add balsamic vinegar during the shooting process. Then pass it through a strainer and take it into the bowl that you have cooled beforehand.

Drizzle the yogurt you whipped with a fork over the soup you bought in the bowl. Serve by adding purslane leaves and black cumin.