Description
Creamy Dandelion Soup is a bright, velvety spring bowl that blends tender potatoes, leek, and fresh dandelion greens into a nourishing, comforting dish. This easy 30-minute recipe on the stovetop finishes with cream or coconut milk for luxurious texture, complemented by thyme and fresh parsley. Light yet satisfying, it works as a vibrant starter or nourishing main, perfect for weeknights and sunny lunches alike. Its vivid green color and gentle sweetness make it appealing for vegetarians and gluten free meals.
Ingredients
Scale
- 4 cups young dandelion greens, washed and chopped
- 2 medium potatoes, diced
- 1 large leek, sliced (white parts only)
- 2 cloves garlic, minced
- 3 tbsp butter or olive oil
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add sliced leek and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced potatoes, dried thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Stir in chopped dandelion greens and cook for 3–4 minutes until wilted.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in heavy cream or coconut milk and simmer gently for 2–3 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- To make vegan, use coconut milk and vegetable broth, and omit butter or use a neutral oil.
- For a lighter version, substitute half and half or milk for part of the cream.
- Leftovers keep in the fridge for 3–4 days; reheat gently.
- If the soup is thicker than desired, add a splash more broth or water to loosen.
- Serve with crusty bread or a crisp green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sauté, simmer, blend (immersion blender)
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: Creamy Dandelion Soup, Dandelion Greens Soup, Spring Soup, Potato Leek Soup, Velvety Soup, Easy Cream Soup, Vegetarian Soup, Gluten-Free, Quick Dinner, Healthy Soup, Green Soup