Purslane cream soup

Ingredients for 2 servings:

• 2 m.-sized potatoes
• 2 handfuls of purslane (purslane)
• 330 ml water
• 1 tsp vegetable broth, yeast-free
• 1 garlic clove(s)
• 1 tbsp sour cream or soy cream
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian or vegan

Boil the potatoes for about 15 minutes. Peel and chop the garlic. Wash the lamb’s lettuce. Bring the water, vegetable stock, and garlic to a boil, add the lamb’s lettuce, and let it wilt for about 5 minutes. Then add the cooked potatoes and puree with a hand blender until smooth. Add the sour cream or soy cream and season with salt and pepper.