1- Finely chop the onion and soften in a large saucepan with olive oil and10 g of butter in a large saucepan. Cook over very low heat without browning.
2- Peel the potatoes and cut them into pieces. Cut the zucchini into pieces without peeling it, as well as the fennel. Add the potatoes, fennel, and zucchini with the onions and brown them together.
3- Boil water. Place the stock cube in the saucepan and add boiling water to melt it, just enough to cover the vegetables.
4- Once the vegetables are thoroughly cooked, add the previously washed purslane. Leave to cook for 5 minutes.
5- Add salt and pepper and blend everything to obtain a velvety soup.
Sprinkle extra glamour by toasting flax seeds with a little salt in a pan and add this as a garnish once ready to serve in a bowl.
