Soup is one of the staple foods in my life.

Now, as you know, I never share soup pictures because they don’t always look very good. But this soup really deserves some appreciation. While I was taking pictures to make it look good, the sumac jar fell right in. All the soup spilled everywhere, and I spent an hour cleaning up the grease. 🙈 I ended up spending an hour cleaning up while trying to get this deliciousness to more people.

So much happens in a post before it even gets here! 🙂

It’s super simple but very delicious. I wasn’t going to post it, but I liked it so much while eating it that I said, “I have to take a picture and share this before I finish it.” Let’s see how many people it reaches 🙂

Quantities are approximate:
– 1/2 bunch purslane, purslane gives soups a wonderful consistency.
-1 thumb joint of fresh ginger
-300 ml bone broth (1.5 cups) and the same amount of water
-3 tablespoons oatmeal
-Salt, my favorite spice blend (recipe here), or any spices you like. -Before serving, drizzle with olive oil and sumac

I cooked everything except the oatmeal in a pot. When it became too runny, I added the oatmeal. It cooked for 2 minutes and then I blended it. Although I usually blend it first (my blender heats it up to make soup) and then put it in the pot, it doesn’t make a difference. Both methods result in the same outcome. Then I topped it with plenty of sumac and drank two large bowls of it. If I had purslane right now, I’d get up and make it again. The purslane-ginger combination is legendary, and I definitely recommend trying it. Don’t let the color fool you 😬 the taste is amazing 😍

Wishing everyone a happy, healthy, and sugar-free week.

With love,

Sema