Dandelion Soup

Ingredients

• 300 g waxy potatoes
• 100 g parsley root
• 1 Shallot
• 1 tbsp Sunflower oil
• 750 ml vegetable broth (vegan)
• 3 handfuls dandelion flowers
• 80 g soy cream
• Salt
• Pepper
• freshly grated nutmeg
• 1 leaf fresh wild garlic

Instructions

1. 1.

   Peel, wash and dice the potatoes and parsley root. Peel and dice the shallot. Sauté all in hot oil in a pot, then deglaze with broth and simmer for about 20 minutes until tender.

2. 2.

   While the vegetables cook, rinse the dandelion flowers, wash, pat dry, and set aside one handful for garnish. After 20 minutes add the remaining dandelions to the pot. Puree the soup finely, enrich with soy cream, and season with salt, pepper, and nutmeg.

3. 3.

   Wash the wild garlic and slice into thin strips. Fold them into the soup at the end and ladle into four bowls. Garnish with the reserved dandelion flowers before serving.