Dandelion soup

Dandelion is packed with nutrients like calcium and vitamin K, cleanses the liver, fights infection and is high in antioxidants. Try it in this delicious soup from Rebecca Sullivan with a slice of crusty sourdough on the side.

Dandelion soup Credit: Jiwon Kim

• serves

  3

• prep

  5 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 2 cups dandelion leaves, roughly chopped
• 30 g butter
• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, roughly chopped
• salt and black pepper
• 2 cups (500 ml) vegetable stock
• 1 cup dandelion petals, plus extra to garnish
• 1 cup dandelion buds
• 1 lemon, finely zested
• 1 parmesan rind
• 1 cup (250 ml) cream, plus extra to serve
• olive oil, for drizzling
• sourdough, to serve

Instructions

1. Bring a medium saucepan of water to the boil. While the water is heating, prepare a large bowl of ice water. When the water is boiling, blanch the dandelion leaves for a few minutes, then drain and plunge into the ice water bath. Drain and set aside.
2. Melt the butter in a large saucepan, then sauté the onion, garlic and celery until softened. Season with a generous pinch of salt and pepper, then pour in the vegetable stock.
3. Add the remaining ingredients (except the cream, olive oil and sourdough) to the pan. Simmer for 40 minutes. Remove the remains of the parmesan rind, then transfer the mixture to a blender and purée until smooth (use caution, as the liquid is hot!)
4. Return the blended soup to the saucepan and stir through the cream. Season to taste with salt and pepper, then divide between serving bowls. Sprinkle with extra dandelion petals, a drizzle of olive oil and cream and serve immediately.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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