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Dandelion Greens & Ginger Soup

A delicious and healthy soup made with dandelion greens and ginger, perfect for cold days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Dandelion greens, washed and roughly chopped May substitute with kale if preferred.
  • 1 tablespoon Fresh ginger, minced Use 2 tablespoons if you love ginger.
  • 2 cloves Garlic, minced Avoid burning to prevent smoke alarm issues.
  • 1 medium Onion, chopped Crying from onions is normal.
  • 4 cups Vegetable or chicken broth Use homemade or store-bought.
  • 2 tablespoons Olive oil For sautéing.
  • 1 tablespoon Lemon juice Brightens the soup.
  • to taste Salt & pepper Adjust according to preference.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and ginger, and sauté until fragrant.
  4. Pour in the broth and bring it to a slow simmer.
  5. Add the chopped dandelion greens and cook for about 5 to 7 minutes until wilted.
  6. Blend the soup to your desired consistency for a creamier texture.
  7. Season with salt, pepper, and lemon juice.
  8. Serve hot, optionally drizzled with olive oil and garnished with fresh herbs.

Notes

This soup can be stored in the fridge for up to 3 days. It thickens over time, you may need to add water to thin it down. Pair with crusty bread or a salad for a hearty meal.