Purslane Soup is delicious. Purslanes (Beldroegas in Portuguese), are a wild plant, mostly found in the Southern Regions, during the summer months. Despite being considered by many a type of weed, they are loaded with antioxidants, minerals, omega-3 fatty acids.
This purslane soup recipe is a traditional dish from the Alentejo Region. Locals love it because has amazing flavors, easy to cook and taste wonderful. Alentejo represents 1/3 of the country. You will find amazing comfort food, with origin from the local farmers or previous civilizations. Along centuries with Roman occupation and Moorish occupation they left their legacy in the region.
The recipe may have some differences between cities or villages in Alentejo. For example in Évora, locals do not use onions, however they will use more garlic.
Purslane Soup recipe
Serves 4 People
- 1 Onion
- 4 Cloves of Garlic
- 2 tbsp of Olive Oil
- 1 tsp of Sweet Paprika
- 1 Bay Leaf
- Salt (to taste)
- 1 Bundle of Purslane
- 1 Big Fresh Cheese
Start by chopping the garlic cloves and the onion. Then, peel the potatoes and slice them.In a pot, add the olive oil, to sautée the onion and the garlic, together with the paprika and the bay leaf.
When the onion is soft and translucent, add 1L of water, season with salt and let it boil. Once it’s boiling, add the potatoes, the purslane (previously cleaned and picked from the stems) and let it cook for about 40 minutes.
Now that you have the potatoes are cooked, you should remove the bay leaf and serve immediately, with fresh cheese slices on top. You will love the delicious soup.
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