I made this delicious soup when I was sick last week. I had been having my raw salads for dinner for weeks, but my scratchy throat was begging for something warm, and my sinuses were requesting something spicy. The dandelion greens in this soup give it a natural spicy kick, and are also great for detoxing (a plus anytime of the year, but especially if you have germs to shed).
Adding tomatoes and mushrooms made this soup reminiscent of a minestrone, but tasted a lot more fresh and comforting than most Italian soups I’ve had. And I’m usually sensitive to garlic, but I know it’s another great immunity-boosting food, so this soup is also great for garlic lovers!
I know it’s not very springy, but for those of you who are still experiencing “soup weather” where you live, this one’s for you. (And, yes, it’s definitely still “soup weather” here in Minneapolis. It’s currently blizzard-ing outside my window, and we’re supposed to have at least three inches of snow accumulation. Ughhhh. Winter go awaaaayyy!!!)
Dandelion Green & Mushroom Tomato Soup
1 T olive oil
1 t red pepper flakes
1 medium onion, chopped
3 cloves garlic, minced
2 cups button mushrooms
1 can organic fire roasted tomatoes
1 large zucchini, chopped
1 32 oz. carton of veggie broth
4 c dandelion greens, chopped
Pour olive oil into soup pot. Chop the onion and garlic, add it to the pot, and cook over medium heat until onion is translucent. Add the red pepper flakes and salt, stir. Add your chopped mushrooms, zucchini, can of tomatoes, and broth and continue to heat stirring occasionally for 15-20 minutes. Add your dandelion greens and cook until greens are wilted. Serve, squeeze lemon on top (don’t omit! this makes it really pop!).
Is it still soup weather where you live? What’s your favorite go-to soup to make when you’re either sick or cold?