Dandelion Green Soup: A Delicious Way to Eat Your Weeds!

Are you looking for a hearty soup for late spring nights? This Dandelion Green Soup is a flavorful and healthy. Loaded with dark leafy green vegetables, root vegetables, mushrooms and leeks.

Read on to learn more about this lovely soup.

We all know we should be eating more dark leafy green vegetables, right? They are loaded with fiber, cartenoids, folate, vitamins C and K plus some iron and calcium for good measure. But the problem with Dandelion Greens is they are one of the more bitter greens. This recipe is a fabulous way to enjoy them.

The recipe comes from The Yul Brynner Cookbook (affiliate link) a thrift store find from my mother. There's also a fabulous Borscht recipe in there I have made a few times.

Ingredients for Dandelion Green Soup

This soup features fairly simple ingredients except, perhaps, the dandelion green. If you are unable to find them, any other hardy green would do such as kale, collards, etc. Softer greens, like spinach, may not hold up as well.

• chicken or vegetable stock
• dandelion greens (or kale, collard, mustard, arugula, etc.)
• small white potatoes
• carrots
• celery
• leek
• mushrooms
• yogurt
• butter 
• salt and pepper

Make this dairy free with your favorite dairy substitutes.

Hearty Homemade Soup Recipes from #OurFamilyTable

Looking for more homemade soup recipes? Check these out from the other Our Family Table Bloggers.

Hearty Homemade Soup

• Best Chicken Noodle Soup by Jersey Girl Cooks
• Chicken BLT Soup by A Day in the Life on the Farm
• Chili Rellano Soup by Art of Natural Living
• Creamy Cauliflower Soup by Hezzi-D's Books and Cooks
• Dandelion Green Soup by That Recipe
• French Dip Onion Soup by A Kitchen Hoor's Adventures
• Quick Homemade Ham and Bean Soup by Our Good Life
• Slow Cooker Loaded Baked Potato Soup by Karen's Kitchen Stories
• Weeknight Minestrone Soup by Cheese Curd In Paradise
• Zuppa Toscana by Sweet Beginnings

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Recipe

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Ingredients

 

• 6 cups chicken or vegetable stock
• 4 cups dandelion leaves from young plants (chopped)
• 4 Small white potatoes (thinly sliced)
• 2 carrots (thinly sliced)
• 1 stalk celery (thinly sliced)
• 1 leek (white parts only (¼ inch slice))
• 1 cup fresh mushrooms
• ½ cup yogurt
• 2 tablespoons butter (optional)
• salt and pepper (to taste)

Instructions

 

• In a large pot, bring stock to a boil, add dandelions and reduce to a simmer for 30 minutes. Strain the stock and return to the pot.
• Add potatoes, carrots, celery and leeks and simmer for 30 minutes.
• Add mushrooms and cook until soft, about 5-10 minutes. Add yogurt and butter and cook until soup is reheated, add salt and pepper to taste.

Until next time, happy eating.
~Audrey