The purslane that grows spontaneously on the land is an edible plant, rich in nutrients, harvested and used in the famous Alentejo purslane soup.
Purslane soup is an example of how in the old days, with scarce resources, regional cuisine had to adapt to what the land provided at the time. The plant was harvested from the fields and used to create a unique and super nutritious soup. Yet another example of how, with the scarcity of resources at the time, families had to find alternatives to feed themselves.
Known for being rich in fiber, vitamins A and C, calcium, iron and magnesium, they can be used in diets because they are rich in nutrients.
This soup is most often prepared in spring and summer, as purslane is a seasonal plant.
The recipe includes potatoes, onions, olive oil and spices, and can have different versions depending on the region of Alentejo in which it is prepared.
In short, purslane soup represents the cuisine passed down from generation to generation. A soup that shows us how we can use the resources the earth gives us and create a tasty and nutritious meal.
