Prepare the ingredients: Clean the purslane and wash it thoroughly with plenty of water. Peel and dice the potato.
Sauté the onion: Add 3 tablespoons of extra virgin olive oil to a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another 1 minute.
Cook the potato: Add the potato to the pot and cook for 2-3 minutes. Add 6 cups of water or vegetable broth and cook for 15 minutes until the potato is tender.
Add the purslane: Add the purslane and cook for 4-5 minutes. Do not cook for too long, or its color and aroma will be lost.
Blend: Add 2 tablespoons of lemon juice. Blend with an immersion blender until smooth. Add salt.
Serve: Ladle into bowls. Drizzle the remaining extra virgin olive oil on top. Optionally, serve with strained yogurt. Serve hot.
Do not overcook the purslane after adding it to the soup, as its green color will fade. 4-5 minutes is sufficient. If you wish to add yogurt, add it after the soup has cooled slightly; otherwise, the yogurt will curdle.
