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Creamy dandelion greens soup in a bowl with fresh herbs on top

Creamy Dandelion Greens Soup

A nourishing and delightful soup celebrating spring with creamy dandelion greens and hearty potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups young dandelion greens, washed and chopped Fresh and vibrant for spring flavor.
  • 2 medium potatoes, diced Adds creaminess and body to the soup.
  • 1 large leek, sliced (white parts only) Sweet and mild flavor.
  • 2 cloves garlic, minced Enhances the overall flavor.
  • 3 tbsp butter or olive oil For sautéing.
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk Creamy texture.
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish For serving.

Method
 

Preparation
  1. In a large pot, heat the butter or olive oil over medium heat.
  2. Add the minced garlic and sliced leek, and sauté until the leek is soft, about 3-4 minutes.
  3. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Stir in the chopped dandelion greens and dried thyme.
  6. Reduce the heat and let the soup simmer until the potatoes are tender, about 10-15 minutes.
  7. Use an immersion blender to purée the soup until smooth. If using a countertop blender, let the soup cool slightly before blending in batches.
  8. Stir in the heavy cream or coconut milk and season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving. Enjoy!

Notes

For a heartier soup, roast the potatoes before adding them. Consider adding red pepper flakes for extra heat or mix in other greens such as spinach or arugula.