Spinach-purslane soup with cod and radish sprouts

You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs.  It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂

With all these delicious meals and gourmet experiences we need to occasionally insert a healthy moment and watch our weight, but that does not mean that we want to compromise on the taste, on the contrary! We do not make any compromises there! 🙂 Thank God for elegant soups that can satisfy our taste and health needs. The soup that we will prepare today is poor in calories, packed with vitamins and even quite refined.

We will prepare a spinach-purslane soup with cod and radish sprouts. Purslane is actually a refined kind of spinach and combines really well with spinach too. The leaves can be used as garnishment. The only thing left to do now is to create a list with ingredients and instructions needed to prepare the soup. We would like to add that we do not use potatoes in this recipe, as is usually the case. As we would like to get an extra smooth and refined soup, we will only use vegetables. By using lots of vegetables and adding relatively less water than in a classic soup with potatoes in it there will still be sufficient thickness. Do be careful with the bouillon cubes, as less water will also mean less bouillon, otherwise your soup will be way too salty.


  • 50 to 70 gr cod per person
  • 200 gr fresh spinach
  • Radish sprouts
  • 100 gr fresh purslane
  • 1 onion
  • 2 cloves of garlic
  • 2 vegetable bouillon cubes
  • 1 liter water
  • A dash of cream (optional)
  • Olive oil


  • Sauté the onion and the garlic in olive oil.
  • Add the spinach and purslane. Allow to stew for about two to three minutes.
  • Add the water and the bouillon cubes. Let it boil for about 15 minutes on low heat.
  • Meanwhile bake the cod until golden brown.
  • Mix the soup in a blender or food processor at maximum speed until it is smooth. The smoother, the better-looking this dish will be.
  • Serve the soup in a deep plate and top it with the cod. Finish with radish sprouts and cress.

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