Creamy dandelion soup is a nourishing and cleansing anti-inflammatory treat that is satisfying and delicious.
I absolutely love including dandelion leaves in my diet. Besides being highly nutritious, dandelion greens are known to be effective in reducing inflammation, promoting liver function, balancing blood sugar levels, and may help you to lower cholesterol levels. And to top it all off, recent studies showed dandelion leaves’ abilities to prevent cancer cell growth. (1)
The dandelion leaf’s bitter taste is responsible for this plant’s many health benefits, but it definitely needs some balance when it comes to preparation. I feel like Hannah sweet potato is a perfect mate for the dandelion leaf in this soup, adding creaminess and a touch of sweetness.
If Hannah sweet potatoes (white sweet potatoes) are not available to you, the second choice would be – cauliflower (if you want to keep your soup looking green), or you can use any other sweet potato variety, it will taste amazing, just the color of the soup will be affected.
For additional creaminess, I would highly recommend using a cashew sour cream. It is so easy and quick to make with only 2 ingredients + water.
Often I love to serve this soup with julienned cucumbers. I enjoy the freshness and crunch they offer.
Sometimes I like my dandelion soup with crispy baked tofu bites or croutons.
- 4 cups dandelion greens (chopped)
- 1 tbsp dandelion root (optional)
- 4 celery stalks (chopped)
- 2 cups Hannah sweet potato (chopped; can be substituted with cauliflower)
- 4 cups water
- 1 tbsp lemon juice (freshly squeezed)
- Pour the water into a pot and set it to boil under the lid. Peel Hannah sweet potato and chop it into cubes. Add chopped sweet potatoes, dry parsley, and Herbs de Provence into boiling water and set to cook under the lid on medium heat.
- While potatoes are cooking, chop celery stalks into small cubes. Add a tablespoon of coconut oil into a pan and warm it up, incorporate universal sattvic spice mix and mace into the oil. Transfer chopped celery into a pan, mix well and set it to sauté under the lid (for about 15 min).
- Finely chop dandelion greens
- When potatoes are nice and tender (it should take about 15 to 20 min), add to a pot salt, pepper, sautéed celery, and chopped dandelion leaves. Mix well, bring it to a boil, lower the heat, cover with a lid and simmer for 10 min.
- Add Lemon juice and turn off the heat. Using an immersion blender, puree the soup. Serve right away with a dollop of vegan sour cream. You can garnish your soup with julienned cucumbers, fresh leaves of parsley or mint*.
- You can store your soup in the fridge for up to 4 days
What about you?
Did you try this recipe? Let me know how it went in the comments below and share a picture of your Dandelion soup on Instagram with the hashtag @positivepranic #positivepranic so that I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia