Label
All
0
Clear all filters

Spring Vegetable Soup

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Potty!: Clarissa's One Pot Cookbook

By Clarissa Dickson Wright

Published 2010

  • About

This is a lovely, fresh soup for spring. It was probably historically eaten as an antiscorbutic as most people came out of the winter with incipient scurvy. It calls for the use of purslane, which has the texture of watercress and a lemony flavour. If you don’t have purslane, either growing wild where you live or growing in your fields or vegetable garden, then use watercress.

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title