Dandelion Detox Soup for Gut Health
Dandelion soup: cook this revitalizing and earthy soup packed with fresh dandelion greens and wholesome vegetables. Perfect for a healthy cleanse.
Ingredients
- 6 cups chicken or vegetable stock
- 4 cups dandelion leaves from young plants (chopped)
- 4 Small white potatoes (thinly sliced)
- 2 carrots (thinly sliced)
- 1 stalk celery (thinly sliced)
- 1 leek (white parts only (¼ inch slice))
- 1 cup fresh mushrooms
- ½ cup yogurt
- 2 tablespoons butter (optional)
- salt and pepper (to taste)
Instructions
- In a large pot, bring stock to a boil, then add dandelions.
- Reduce to a simmer for 30 minutes, then strain the stock and return to the pot.
- Add potatoes, carrots, celery, and leeks, and simmer for 30 minutes.
- Add mushrooms and cook until soft, about 5-10 minutes.
- Stir in yogurt and butter, and cook until the soup is reheated.
- Season with salt and pepper to taste.
Notes
- For the freshest flavor, harvest dandelion leaves from young plants before they flower, as older leaves can be more bitter. Look for areas free from pesticides or pollution. - When simmering the dandelions initially, keep the heat low to a gentle simmer; high heat can sometimes extract more bitterness. - If your soup tastes a bit too bitter, a pinch of sugar or a touch more yogurt can help to balance the flavors. - Cook the soup until the vegetables reach your desired tenderness; some prefer a slight bite, others a very soft texture. - This soup is excellent for meal prep; store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.