Description

Dandelions, often dismissed as pesky garden weeds, have been celebrated for centuries in traditional medicine and global cuisines. From ancient Chinese herbal remedies to Mediterranean folk dishes, dandelion greens are revered for their detoxifying properties and nutrient density. Paired with cauliflower—a versatile, low-carb cruciferous vegetable—this soup transforms humble ingredients into a creamy, nourishing masterpiece.

Ingredients

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1/3 cup cashews, soaked for 4 hours or overnight
1 large bunch dandelion, chopped, stems and leaves separate (about 6 cups)
1 tablespoon ghee or olive oil
1 large onion chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 cups cauliflower chopped
4 cups vegetable or chicken broth
½ teaspoon Celtic sea salt
¼ teaspoon fresh ground black pepper
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Instructions

Step 1: Soak and Blend the Cashews

Soaking: Submerge cashews in water for 4+ hours (or 1 hour in hot water for a shortcut). Drain and rinse.
Blending: Combine cashews with ½ cup fresh water. Blend 2–3 minutes until silky. Set aside.
- Pro Tip: Add a splash of lemon juice to the blender for a tangy twist.

Step 2: Sauté the Aromatics

Heat ghee or oil in a Dutch oven or heavy pot.
Add chopped onion and celery. Sauté on medium heat for 5–7 minutes until onions turn golden.
Stir in garlic and cook 1 minute until fragrant (avoid burning).

Step 3: Cook Stems and Cauliflower

Add chopped dandelion stems and cauliflower florets.
Sauté for 7–8 minutes to soften stems and lightly caramelize cauliflower.
- Why This Matters: Sautéing unlocks the vegetables’ natural sugars, balancing bitterness.

Step 4: Simmer with Broth

Pour in broth, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 10 minutes to meld flavors.
- Broth Tip: Add a Parmesan rind (remove before blending) for umami depth.

Step 5: Add Greens and Cashew Cream

Stir in chopped dandelion leaves and blended cashew cream.
Simmer 3–4 minutes until leaves wilt but remain vibrant.
Optional Blending: Use an immersion blender to purée half the soup for a creamy-chunky texture.

Notes

Bitterness Balance: Dandelion’s bitterness varies by season. Blanch greens in boiling water for 2 minutes if too harsh.
Texture Control: For a silky soup, blend entirely. For a rustic feel, leave chunky.
Acidity Boost: Finish with a squeeze of lemon or apple cider vinegar to brighten flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes