Creamy Dandelion Soup Recipe

5 from 6 votes

A creamy, delicious and good-for-you dandelion soup made with tender dandelion greens, potatoes and oregano.

Prep Time15

Cook Time25

Total Time40

Course: Light Lunch, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 172kcal

2 tablespoon 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 tablespoon fresh oregano (or 1 teaspoon dried oregano)
2 cups water (or vegetable stock)
1 cup plant milk
Juice of 1 lemon
Salt and ground black pepper to taste

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.
Add onions and celery to pot and saute for a couple of minutes until onions turn translucent.
Stir in the dandelion greens and saute a couple of minutes until they reduce.
Stir in the boiled potatoes and oregano. Mix well.
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.
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.
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.

Helpful tips

To make this soup a light lunch or meal and bump up the protein, add canned or cooked white beans to the recipe instead of potatoes.
If you are new to eating dandelion greens, use fewer in the soup. The greens add a mellow bitterness to the soup, which is really lovely with the creaminess and tang from lemon, but if you are serving this recipe to kids or picky eaters you might want to start out with less.
Use a thicker plant-based milk for maximum creaminess. You can make your own nut milk by blending a fourth of a cup of cashews with a cup of water. Or use store bought coconut milk, cashew milk or oat

Storage instructions

Refrigerate: The soup will keep in the refrigerator for up to three days.
Freeze: Freeze the soup in a freezer-safe container for up to three months.
Reheat: Reheat over medium-low heat on the stove. Add more water if needed and check salt.