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Cold Soup with Purslane

Healthy
Vegetarian
Quick & Easy

A refreshing and healthy cold soup with purslane, combining cooked chickpeas, wheat, and a creamy yogurt blend, topped with dried mint for a delightful vegetarian dish.

Ingredients

  1. 1/2 tea glass of chickpeas
  2. 1/2 tea glass of wheat
  3. 5-6 sprigs of purslane
  4. 1 tablespoon of olive oil
  5. 5-6 tablespoons of yogurt
  6. 1 tea glass of cold water
  7. 2 teaspoons of salt

For topping:

  1. Dried mint

Instructions

  1. Soak the chickpeas and wheat overnight. The next day, cook them separately in different pots.
  2. Combine the cooked chickpeas, wheat, and chopped purslane in a bowl.
  3. Add 1 teaspoon of salt and mix. I used a smoothie maker for the yogurt mixture. You can first whisk the yogurt, then add water and mix in the other ingredients.
  4. In the smoothie maker, blend 2 ice cubes, yogurt, salt, and cold water.
  5. Pour the yogurt mixture over the ingredients, and add 1 tablespoon of olive oil.
  6. After transferring to bowls, you can garnish with dried mint. Enjoy!

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