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Dandelion Potato Soup

With the warmer Spring weather, it’s a good time to go dandelion hunting. This vitamin-rich soup will make the hunt worthwhile.Dandelion Potato Soup

Serves 4.


  • 2 quarts dandelion greens
  • 2 Tbsp olive oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 6 c water
  • 2 Tbsp pearl barley
  • 1 large tomato, chopped
  • 2 tsp or cubes vegetable bouillon
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground mace
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 2 large potatoes, peeled and medium-chopped
  • 1 lemon, cut in wedges


  1. Gather the dandelions and place them in a large container of water. Swish them around and drain. Repeat 5-10 times or until the water runs clean. Trim them, drain them, and roughly chop them. Set aside. (If using store-bought dandelions, this step can be shortened.)
  2. In a large heavy pot over medium low, warm the oil and saute the carrot, onion and celery for about 4 minutes. Add the water, barley, tomato, bouillon, pepper, mace, cloves and cinnamon and bring to simmering. Simmer partially covered for a 90 minutes, stirring occasionally.
  3. Cool enough to handle; then strain the soup through a fine sieve, pressing down on the vegetables to get all the flavor out. Discard or compost the strained barley and vegetables.
  4. Place the strained broth back on medium low heat and add the potatoes and chopped dandelions. Bring to a simmer, partially cover, and simmer 15 minutes. Serve hot with wedges of lemon.

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