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Top 10 most delicious wild food foraging recipes - #1. Cream of dandelion & broccoli soup

Updated on July 20, 2012
Cast your vote for Cream of Dandelion soup

This soup is a wonderful vibrant green, and is interestingly offset by a garnish of (edible) dandelion flowers.

Dandelions are one of the richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all vegetarian foods. (If you eat meat, only cod-liver oil and beef liver are higher.) Additionally, dandelions are a good source of protein, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of fibre.

Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: Serves 6


  • 900g / 2lb dandelion leaves, washed
  • 1 tablespoon butter / margarine
  • 1 ltr / 4 cups vegetable stock
  • 1 broccoli (small), roughly chopped
  • 1 carrot, diced
  • 600 ml / 2½ cups milk
  • Dandelion flowers for garnish (optional)


  1. Heat the butter in a pan and add the dandelion leaves, carrot and broccoli. Cover and steam fry for 10 minutes, stirring often.
  2. Add the stock and simmer for 15 minutes.
  3. Turn off the heat, slowly add the milk stirring all the time.
  4. Puree the mixture in a food blender and return to the pan for a re-heat.
  5. Season to taste.
  6. Serve in bowls with (optional) garnish of dandelion flowers.


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