Name: Purslane Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 liter of ketogenic vegetable broth; 2 bunches of purslane; 1 onion (chopped into small pieces); 1 zucchini (sliced); 1 clove of garlic (finely chopped); 3 tbsp olive oil; 1 tsp balsamic vinegar; Salt; Black pepper (freshly ground); For the top:2 tbsp yogurt; Purslane leaves; Nigella

We are here with a delicious soup recipe suitable for ketogenic diets from Chef Şehnaz Doğan and specialized dietitian Arzu Menekşe for Lezzet readers. Purslane, which protects heart health, lowers bad cholesterol. This food, which prevents constipation, is also very effective against fatigue and tiredness. Purslane, which helps to keep fit, is also indispensable for diet lists. So, how to make cold purslane soup suitable for ketogenic nutrition? If your ingredients are ready, we can move on to the cold purslane soup recipe.

How Many Calories in 1 Serving of Cold Purslane Soup?

One serving of cold purslane soup is about 75 calories. Purslane soup gives a feeling of fullness by relaxing the stomach.

Purslane Soup

Ingredients

1 liter of ketogenic vegetable broth
2 bunches of purslane
1 onion (chopped into small pieces)
1 zucchini (sliced)
1 clove of garlic (finely chopped)
3 tbsp olive oil
1 tsp balsamic vinegar
Salt
Black pepper (freshly ground)

For the top:

2 tbsp yogurt
Purslane leaves
Nigella

Purslane Soup

Instructions Hide Photos

After cleaning the purslane, cut the leaves and branches separately into large pieces. Set aside a few leaves of purslane to use during serving.
Put the onion, zucchini, and garlic in a pot and sauté for 4-5 minutes. Then add the vegetable stock, salt, and pepper, and boil until the vegetables are completely soft.
When the vegetables are cooked, first add the purslane branches, and after 2-3 minutes, add the leaves to the pot and stir quickly. When the soup reaches the boiling point again, remove it from the stove immediately to prevent the purslane from drying out.
In the meantime, put the bowl in which you will serve the soup in a bowl full of ice water.
Puree the soup in a food processor or blender. Add the balsamic vinegar during the process. Then strain it and put it into the bowl that you have cooled before.
Pour the yogurt you whisked with the help of a fork over the soup in the bowl. Serve by adding the purslane leaves and black cumin seeds. Enjoy your meal.

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