Cream of Purslane, Avocado & Lime Soup

15 March 2017 0 Comments

This cream of purslane, avocado & lime soup is the ideal snack to grab if you get a little craving or want to balance some previous excesses. My basic idea was to make it with watercress as I loved this leafy green, but for lack of availability I finally opted for some purslane – purslane actually seems actually more common than watercress here in Germany … -, which is at least as satisfying. This cream of purslane soup is also perfect to replace your morning juice or green smoothie – okay, between us, who sincerely likes green smoothies over here? “Cause in spite of my attempts to like them, I’ve not succeeded to make any REALLY good one so far -, as it’s fully packed with benefits and nutrients as Omegas-3 or vitamins C and K.

Even though I usually try to keep a balanced diet and limit as much as I can my refined product and ready meal consumption, I sometimes totally let go and gulp everything I have on hand. I rather tend to do that when I’m stressed, depressed – two main factors that were involved into my sugar cravings before to start my 8 week sugar detox one year ago -, or just when I need to “feel the emptiness” when I’m bored. This last point is one of the reasons why I usually try to work outside, in cafés or with friends when I have to do home-office. Beyond getting really depressed when I don’t see anybody during the day, the fact that I have to stay home and focus on my tasks gets quickly complicated, which drives me – for lack of sweet products that I still try to avoid as much as I can – to end up with the hand in the jar of homemade granola, nuts or bread, sometimes until there is nothing left anymore, and in spite of the fact that I’m actually not hungry.

I’ve always been intransigent with my body and felt the need to control everything: my belly that I’ve always found too big, my cheeks too chubby, or every single shadow of love handle that would dare to appear. One kilo more on the scale was still a drama 2 or 3 years ago. After a few years of obsession – yep, a culinary blog doesn’t always mean that the person behind it has a 100% sane relationship with food ;) -, I succeeded to start to let go thanks to sport and mainly thanks to running that became a big part of my routine during the last years. Beyond making me able to eat almost whatever I want without overthinking too much, it’s also a good way for me to free my mind and release stress and anxiety after tough days.

The beginning of this year turned out to be slightly more complicated than expected. Like I mentioned in my post about my training and running routine, I recently had to stop running for a duration that is still quite vague. I’m gonna expand on this topic today as I might write a future post about it, but here’s an idea: I decided to stop taking pills almost 1 year ago, mainly by personal choice following all the things I was hearing about it since a while, the changes I was constantly seeing on my body – sun reactions and urticaria blotches, dry skin, mood swings,… -, and the increasing number of friends who stopped it and were advising me to do the same. Taking pills for 6 years doesn’t seem to have been as good for my body as doctors would claim, as I’m still waiting for my “natural” periods to come back since I stopped to take it – you got it, since one year! -. After reading a lot of similar experiences + seeing a few times my doctor, it appeared that one of the most likely factors blocking the come-back of my periods might be stress, as well as over-exercise. As I’m biking every single day to go from a place to another, and after the insistence of my doctor on that point – ’cause why putting the blame on the pills, this scientific miracle, when you can blame sport..? *irony* – , I had to stop running for a while, or at least until  my other sources of stress reduce, to see if it changes something in my body or not.

So here we are, the fact that I had to pause my running training simultaneously with having to work too much from home to my liking are not especially helping to let go on my diet since the last weeks, and I can slowly feel my good old tendency of controlling everything coming back in my habits, as well as the guilty feeling I have after eating everything I consider to be “too much” – like this extra snack, that slice of pizza or this piece of cake that I could avoid. Hence, I try to balance my crushes with healthier and nourishing dishes like this cream of purslane, avocado and lime soup. If you find some in your local shop, you can replace purslane by the same quantity of fresh watercress. I prefer to drink this cream of purslane soup when chilled, with a dollop of spelt cream as well as a dash of curry paste to spice up the taste – a recipe will come in the following days -. Mind about not cooking the purslane more than 10 minutes, as a too long cooking time might cancel its nutrition benefits.

Cream of Purslane, Avocado & Lime Soup

Total Time: 15 minutes

Serving Size: for 3 glasses

Cream of Purslane, Avocado & Lime Soup

Ingredients

  • 200g purslane (or watercress)
  • 300mL chicken or vegetable broth
  • 1/2 avocado
  • 1/2 red onion
  • 1/2 lime (zest + juice)
  • 1tbsp olive oil
  • 1/2tsp paprika
  • A small handful of coriander
  • Curry paste (optional)
  • Spelt cream (optional)
  • Seeds (optional)

Instructions

  1. 1. Heat olive oil in a pan. Add minced red onion and fry it until transparent. Add broth and washed purslane, then let simmer for 10 minutes on low heat. Let cool.
  2. 2. Pour in a blender bowl, then add half avocado cut in pieces, lime zest and juice minced coriander and paprika. Blend the whole until you get a homogeneous and veloute cream of soup.
  3. 3. Serve chilled in glasses. If you want, you can add a dollop of spelt cream, a jot of curry paste and some sesame or flax seeds on top of the cream of purslane, avocado & lime soups.
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