Grandma’s Easy Dandelion Soup Recipe for Spring

A simple spring vegetable soup with tender dandelion greens, potatoes, onion, garlic, and broth. A little lemon juice or cider vinegar balances the greens, while Parmesan makes each serving especially comforting.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Ingredients Method Notes

Ingredients

Soup

8 ounces Young dandelion greens, washed well, thick stems removed, and chopped
2 tablespoons Olive oil or butter
1 medium Medium yellow onion, diced
2 cloves Garlic cloves, minced
2 medium Medium potatoes, peeled and cut into 1/2-inch cubes
4 cups Chicken or vegetable broth
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper

Finishing

1 tablespoon Fresh lemon juice or cider vinegar
2 tablespoons Grated Parmesan

Method

Step-by-Step

Wash the dandelion greens repeatedly in cold water to remove grit. Trim away tough stems and chop the leaves.
Heat olive oil or butter in a soup pot over medium heat. Add the diced onion and cook for 5–7 minutes, until softened.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the potatoes, broth, kosher salt, and black pepper. Bring the pot to a boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes are nearly tender.
Stir in the chopped dandelion greens. Simmer uncovered for 8–12 minutes, until the greens are tender and the potatoes are fully cooked.
Taste and adjust the seasoning. Add lemon juice or cider vinegar at the end, then serve rustic or partially blend for a thicker texture. Sprinkle with Parmesan if desired.

Notes

Use only positively identified dandelions gathered from areas free of herbicides, pesticides, fertilizers, and roadside contamination. Young leaves are less bitter; if the greens taste strong, blanch them in boiling water for 1–2 minutes, drain, and squeeze dry before adding them to the soup.