Green garden soup {with borage, black radishes, and purslane}

Healtht eats, Uncategorized by thepotterstable

This is what happens when the garden is about to die and you just really want to make a soup… rich, creamy, umami bomb, amazing soup. Read on…

What is black radishes??

Black radishes are root vegetables of the family Brassicaceae, and are a winter variety radish. Black radishes are white and black on the outside.

Black radishes also contain a good amount of vitamin C, B vitamins, potassium, calcium, iron, magnesium, and zinc. They are high in antioxidants and are anti-cancerous, they may help detoxify the liver, improve digestion and immune system, lower cholesterol, clear skin, and more.

What is borage?

Borage, also known as starflower, is an herb that has the flavor of cucumbers, yes m, cucumbers. It is native to the Mediterranean but loved worldwide. The leaves, flowers, and stems are all edible!! And very good for you…

They can come in blue, pink, and white, and boy do they grow crazy in the summer!! We planted the seeds having faith they would grow or we weren’t meant to eat them and they grew like crazy without any attention. Borage is anti inflammatory, may treat asthma, promote skin health, help respiratory problems, and more.

What is purslane?

Purslane is a super powerful succulent. It grows like a weed and has amazing health benefits. It can be eaten raw or cooked (like in this soup!). In only 100g or purslane you get 17 calories, omega 3 fatty acids, and all these nutrients…

  • Vitamin A (from beta-carotene): 26% of the DV.
  • Vitamin C: 35% of the DV.
  • Magnesium: 17% of the DV.
  • Manganese: 15% of the DV.
  • Potassium: 14% of the DV.
  • Iron: 11% of the DV.
  • Calcium: 7% of the RDI.
  • It also contains small amounts of vitamins B1, B2, B3, folate, copper and phosphorus.

What’s in it?

6 tbs butter

1 large onion, diced

1 garlic bud, peeled and diced

3/4 cup mushrooms, diced

2 cups chopped zucchini cut into cubes

1 cup purslane

1 cup chives

1 cup borage

1 tablespoon fresh fennel

1 box chicken broth

2 black radishes (about 1 1/2 cups)

How do ya make it?

  1. Sauté the onion, garlic, and mushrooms in a large pot. Add chicken broth, then add the rest of the ingredients and let boil at low temperature for at least 30 minutes or until the veggies are soft.
  2. Blend with a stick blender, paddle into bowls, drizzle soup coconut milk then top with fennel and borage flowers. Enjoy!!

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