Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the chopped dandelion greens to the pot. Stir them into the onions and garlic. The greens will seem like a lot, but they will wilt down significantly. Cook, stirring frequently, for about 3-5 minutes until the greens are tender and reduced in volume.4 cups fresh dandelion greens
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, or until the dandelion greens are very tender. This simmering time allows the flavors to meld and the greens to become easily puréed.4 cups vegetable broth
- Remove the pot from the heat. Using an immersion blender, carefully purée the soup directly in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, ensuring you vent the lid to allow steam to escape, and blend until smooth. Return the puréed soup to the pot if you used a regular blender.
- Stir in the coconut milk (or heavy cream) and the freshly grated nutmeg. Gently heat the soup over low heat, stirring constantly, until it is warmed through. Do not boil after adding the cream. Season generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed to achieve your desired flavor balance.1/2 cup full-fat coconut milk, 1/4 teaspoon nutmeg, salt, freshly ground black pepper
- Ladle the hot Creamy Dandelion Soup into bowls. Garnish with your favorite toppings, such as a swirl of extra coconut milk or cream, crunchy croutons, toasted nuts, or a bright squeeze of lemon juice to cut through the richness.croutons, a swirl of extra coconut milk or cream, a sprinkle of toasted nuts, a squeeze of lemon juice
Notes
Once cooled, ladle the Creamy Dandelion Soup into airtight containers. It can be stored in the refrigerator for up to 3-4 days. To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally, until heated through. Avoid boiling. Creamy Dandelion Soup freezes well and will keep in the freezer for up to 2-3 months.
