Dandelion & Wild Greens Soup

Ingredients:

• 1 cup fresh dandelion greens (young leaves, thoroughly washed)
• 1 cup mixed wild greens (nettles, chickweed, or any local edible greens)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 small potato, diced (optional for thickening)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of half a lemon (optional)
• A handful of sunflower or pumpkin seeds (for topping)

Instructions:

1. Prepare the dandelion greens: If the dandelion greens are too bitter, you can blanch them by quickly boiling for about 1-2 minutes, then rinsing under cold water. Set aside.
2. Sauté the base: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic, carrots, and potato, and sauté for another 2-3 minutes.
3. Add broth and herbs: Pour in the vegetable broth and add thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
4. Cook the vegetables: Let the soup simmer for about 15-20 minutes until the carrots and potatoes are soft and tender.
5. Add the greens: Stir in the dandelion and wild greens, and cook for another 3-5 minutes until the greens are wilted and tender. Taste and adjust seasoning as needed. Remove the bay leaf.
6. Blend (optional): If you prefer a smoother soup, you can blend it with an immersion blender until it reaches your desired consistency. If you like a chunkier texture, leave it as is.
7. Finish: Add a squeeze of lemon juice for brightness, and serve hot with a sprinkle of sunflower or pumpkin seeds for added crunch and nutrition.

Benefits:

Dandelion greens are rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. This soup is not only nutritious but can also be detoxifying and anti-inflammatory, supporting your liver and overall health.

Enjoy this simple, nutrient-dense meal sourced from the countryside!