Dandelion Vegetable Soup
Too much dandelion in the garden? The "weed" can be eaten and tastes deliciously spicy. Here is a vegetable soup with dandelions.
Ingredients
- 150 g dandelion
- 40 g pine nuts
- 2 Garlic cloves
- 100 ml olive oil
- 50 g Parmesan
- Salt
- Pepper
- 150 g potatoes
- 150 g kohlrabi
- 150 g Carrots
- 150 g sugar snap peas
- 800 ml vegetable broth
- 40 ml orange juice
Instructions
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1.
Wash, clean and dry the dandelion. Toast the pine nuts in a pan without fat over medium heat until golden yellow. Peel the garlic. Blend half of the dandelion with the pine nuts, peeled garlic cloves and 80 ml olive oil. Grate the parmesan and stir it in together with salt and pepper.
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2.
Peel and dice the potatoes, kohlrabi and carrots into small cubes. Wash the sugar snap peas, trim the ends and cut them diagonally in half. Roughly tear the remaining dandelion.
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3.
Sauté the carrots, kohlrabi and potatoes in the remaining oil, pour in the vegetable broth and cover. Cook over medium heat for about 10 minutes, then add the sugar snap peas and cook for another 2 minutes. Season with salt, pepper and orange juice.
