bowl of dandelion green soup with ingredients in background and text overlay.

Dandelion Green Soup


  • 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 (1/4 inch slice)
  • 1 cup fresh mushrooms
  • 1/2 cup yogurt
  • 2 tablespoons butter optional
  • salt and pepper to taste


  1. 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.
  2. Add potatoes, carrots, celery and leeks and simmer for 30 minutes.
  3. 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.