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    Home » Our latest posts » Soups and Stews

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

    February 2, 2020 Filed Under: Soups and Stews

    Jump to Recipe Print Recipe

    Dandelion Green Soup is a flavorful way to enjoy some healthy dark leafy green vegetables.

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

    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. Another great soup recipe from the book is Borscht.

    Hearty Homemade Soup Recipes from #OurFamilyTable

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    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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    Dandelion Green Soup

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

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    Reader Interactions

    Comments

    1. Hezzi-D

      February 02, 2020 at 12:41 pm

      This sounds really tasty. I'm often looking for vegetarian soups and this one would be perfect.

      Reply
    2. Karen

      February 02, 2020 at 2:27 pm

      Your soup sounds delicious. How funny! The Yul Brynner cookbook! I have an old Frank Sinatra "celebrity" cookbook that I found in my dad's collection!

      Reply
    3. Wendy Klik

      February 02, 2020 at 2:29 pm

      I have never had dandelion greens. This soup sounds amazing.

      Reply
    4. Terri Steffes

      February 03, 2020 at 3:29 pm

      My grandmother and I would go foraging in early spring and dandelions were one of her faves. This brought back so many fond memories.

      Reply
    5. Cheese Curd In Paradise

      February 05, 2020 at 12:09 pm

      What a simple and delicious soup! I love the addition of the bit of yogurt! This would be great on a weeknight.

      Reply
    6. Inger @ Art of Natural Liivng

      February 08, 2020 at 8:34 pm

      This is so clever! If I can eat my weeds maybe I won't feel so bad about having them!

      Reply
    7. Christie

      February 16, 2020 at 5:29 am

      I have a neighbor who harvests dandelion greens here. I'll have to accompany her to make this.

      Reply

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