This vibrant green, creamy dandelion soup, is packed with all the warming herbs your body loves this fall- white onion, ginger, garlic, turmeric, dandelion greens, and cayenne. With dandelion greens as the base and some healthy fats added like avocado and coconut milk, your Keto loving friends will find this as the perfect starter at a dinner party. I love serving it in little cordial glasses garnished with fresh radish sprouts and a bright colored chrysanthemum!
The Immunity Boosting Ingredients
Dandelion – This common weed, first appearing in tenth century medical journals of Arabian physicians, is a nutritional powerhouse. It definitely beats spinach in the healthy greens game. It has plenty of beta carotene, calcium and potassium, and you can read more about its constituents here. You can easily find it at Whole Foods and other grocery stores, or you can simply swap it out for spinach, if you must!
Onions- white, yellow, or red? Always white! Why? White onions are loaded with anti oxidants. Check out my fire cider recipe using white onions here!
Ginger –Ginger is known as the queen of the herbs and one of the most widely consumed aromatic spices in the world. This powerful herb can help sooth indigestion and nausea, and of course yields a zingy zest to this soup!
Cayenne – Derived from the Greek word, meaning “to bite”- this herb appeared in Europe when Columbus brought it back from the new world. Cayenne can help soothe coughs and I recently read in my old herbalism books that it was used to help treat arthritis. I try to use it in most dishes in the fall and winter because it’s so warming!
The Garnishes
I could go on and on about sprouting, but for more on the basics, start here! Rambo radish seeds sprout a beautiful vibrant purple that complement the green soup. You can find them on Mountain Rose Herbs, and they only take a few days to sprout and are packed with nutrition!
A Note on Herbs
Here’s an herb hack for you. If your parsley or basil or any fresh herb is about to go bad, just put it in an ice cube tray with some vegetable broth and freeze. Whenever you are making this soup, or any dish, pop out of the tray and into your pot!
How to Puree the Soup
I use a powerful vitamix for this soup. You can use an immersion blender as well, but I find Vitamix able to handle anything I throw in there. I thought it would explode in my face when I tried a piping hot soup, but thankfully I was saved and it did the job! I like to add in the avocado and lemon last to thicken it and brighten the flavor.
This cozy, vibrant green soup is a great starter at a dinner party or filling enough for an entire meal on a cold evening. I love using vintage cordial glasses and mini spoons with a fresh herbal garnish to embellish it!
Creamy Dandelion Greens Soup
This creamy dandelion greens soup has the most warming herbs to combat any cold coming on! It’s packed with nutrition and healthy fats. Perfect for a cozy evening in.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Yield6
For the burger
- 1 white onion
- 1 tablespoon olive oil
- 1.5 tablespoon chopped garlic
- 1 cup brocolinini – reserve some for topping
- 2 cups vegetable broth
- 3.5 cups dandelion greens
- 1 teaspoon fresh ginger
- 1/2 cup basil
- 1 teaspoon turmeric paste
- 1 teaspoon miso paste
- Pinch cayenne
- Salt and pepper to taste
- 1/2 cup coconut milk
- 1.5 tablespoon lemon juice
- 1 avocado
Preparing the spices
Use olive oil and chopped garlic, add in chopped onion and sauté for about 7 minutes or until softened. Add in the broccolini for another few minutes.
Pour in the vegetable broth, fresh ginger, basil, and dandelion greens, and everything except the lemon, avocado, and coconut milk.
Cover and simmer for 15 minutes. Add in squeezed lemon juice, coconut milk, avocado and use an immersion blender or a Vitamix to blend the soup so it is pureed.
Garnish with Rambo radish sprouts, a basil sprig, and any edible flowers you may have. I love using Chrysanthemum.
