Chilled Zucchini Soup with Purslane
Alain Coumont’s cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It’s brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers’ market, substitute baby arugula leaves instead.
Go to recipe (7 of 10)
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