Creamy Dandelion Soup

Name: Creamy Dandelion Soup with Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 4 cloves garlic ((sliced)); 1 medium onion ((diced)); 2 stalks celery ((diced)); 2 loosely packed cups dandelion greens ((about 2 ounces)); 2 potatoes ((boiled, peeled and roughly diced. Use medium-sized russets or larger yellow or red potatoes, about 350 grams total).); 1 tbsp fresh oregano ((or 1 tsp dried oregano)); 2 cups water ((or vegetable stock)); 1 cup plant milk; Juice of 1 lemon; Salt and ground black pepper to taste

This creamy dandelion soup combines tender dandelion greens with boiled potatoes, aromatic garlic, and plant milk for a smooth, nutrient-dense bowl. The fresh oregano and lemon juice brighten the earthy flavors of the greens.

🌍American 🏷️Dandelion soup 🏷️How to cook with dandelion greens

Total

40 min

Servings

4

Difficulty

Hard

Recipe Source

View original recipe

From Holycowvegan

11 Ingredients

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

CookOS may earn a commission from Instacart orders.

Instructions

1
Add garlic to cold olive oil in Dutch oven. Turn on heat to medium-low. Saute the garlic until it becomes aromatic and begins to change color.
2
Add onions and celery to pot and saute for a couple of minutes until onions turn translucent.
3
Stir in the dandelion greens and saute a couple of minutes until they reduce.
4
Stir in the boiled potatoes and oregano. Mix well.
5
Add 2 cups water to the vegetables and bring to a boil pver medium heat. Cover and let the soup simmer for 5 minutes over low heat.
6
Turn off the heat and carefully transfer soup to a blender. Blend into a smooth puree. Follow blender instructions while blending hot liquids and be very careful. Leaving the feed tube open and placing a kitchen towel over it can be helpful.
7
Return the soup to the Dutch oven. Add the plant milk and mix. Check seasoning and add more salt and ground black pepper as needed. Warm the soup through and turn off heat. Stir in the lemon juice. Ladle the soup into bowls, add a swirl of plant milk, if you wish, for garnish, and serve hot or warm. This dandelion soup also tastes great chilled, so if you are serving it on a hot day just serve it straight out of the fridge.

Was this recipe helpful?

Tips & Notes

Pro tips

Rinse dandelion greens thoroughly in cold water to remove all dirt and grit before chopping.
Boil and dice potatoes before adding to the soup to reduce total cooking time and ensure even texture.
Add lemon juice at the end to brighten the earthy flavor of the dandelion greens without overpowering them.
Use an immersion blender for a silky texture, or blend in batches in a standard blender for a completely smooth soup.

Substitutions

vegetable stock → water (stock adds deeper flavor)
fresh oregano → 1 tsp dried oregano (use half the amount)
plant milk → heavy cream or whole milk (richer, not vegan)
dandelion greens → spinach or kale (milder and less bitter)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat, thinning with water or plant milk as needed. Freezes well for up to 2 months.