On Friday I made a delicious soup. The secret ingredient?
Dandelion Heads…. yep not the leaves, but the sunny yellow flower heads, petals and all.
Firstly, you will need some dandelions, I picked mine locally but avoid areas where dogs tend to wee, areas where pesticides are sprayed, where the lawn is mown daily or that are right by the road and car exhaust fumes.
1 and 1/2 cups Dandelion heads
2 cups chopped tenderstem broccoli
4 full spears of asparagus or 1 cup of chopped stems if you have used the heads in a risotto
2 cups of brewed chamomile tea
1 vegetable stock pot
2 teaspoons of mustard powder
2 teaspoons of turmeric
1/2 teaspoon of coriander
1/2 teaspoon cayenne powder
1 teaspoon of garlic granules
1 whole onion chopped
1 tablespoon sunflower oil
3 teaspoons baobab fruit powder
What to do-
Firstly prep the dandelion heads by soaking in salted water to draw out nasties then rinsing
Secondly fry the onion in your pan, then add all of your veg and your dandelion
Add all seasonings and spices
Now add your two cups of brewed chamomile tea, and your stock pot
Bring to a boil and keep on a steady boil until well cooked NOT aldente
Remove from heat and puree mixture till smooth with a hand blender
Now add more liquid if necessary until soup is your desired thickness
Put back on heat till heated through then serve and dig in!
Thanks for reading!