8 cups homemade chicken broth
2 cups carrots, sliced
1 medium onion chopped
4 stalks of celery, sliced
1-2 cloves of garlic, chppped
4 cups zucchini, cubed
1 cup parsley, chopped
1 cup purslane, chopped
4 sprigs of fresh basil or 1 teaspoon dried

Heat the broth in a large soup pot until it comes to a boil. Add the onion, carrots, celery, garlic and zucchini. Bring back just to a boil, then cover and lower the heat to keep it at a slow simmer for 10 minutes. Add the parsley and purslane, stir and simmer for another 7 minutes. Add the basil. Quickly cover the pot again and turn off the heat. Let the soup sit on the burner for at least another 10 minutes. Blend with an immersion blender. Add salt and pepper to taste.


Purslane is a delicious, nutritious wild edible that can often be found growing in gardens or farmers’ fields. Be sure to find unsprayed sources. Some people think it is a weed.