Roasted Dandelion Root and Vegetable Soup

Ingredients:

• 1 cup dandelion roots, cleaned and chopped
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 parsnip, peeled and chopped (optional)
• 4 cups vegetable broth
• 1 cup potatoes, diced
• 1 cup greens (like dandelion leaves or spinach)
• Salt and pepper to taste
• 1 teaspoon turmeric (optional)
• Fresh herbs for garnish (parsley or thyme)

Instructions:

1. Prepare the dandelion roots:
   • Clean the roots thoroughly to remove any dirt.
   • Chop them into small pieces.
   • Preheat the oven to 375°F (190°C).
   • Toss the dandelion roots in 1 tablespoon of olive oil and spread them on a baking sheet.
   • Roast for 15-20 minutes, or until they are golden brown and fragrant. Set aside.
2. Sauté the vegetables:
   • Heat the remaining olive oil in a large pot over medium heat.
   • Add the chopped onion and garlic, sauté until softened (about 3-4 minutes).
   • Add the carrots, celery, and parsnip (if using), cooking for another 5 minutes.
3. Simmer the soup:
   • Add the roasted dandelion roots, vegetable broth, potatoes, turmeric (if using), salt, and pepper.
   • Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Add greens:
   • Stir in the dandelion leaves or spinach during the last 5 minutes of cooking.
5. Serve:
   • Garnish with fresh herbs and enjoy the earthy, slightly bitter yet deeply nourishing soup.

This soup makes great use of dandelion roots, packed with vitamins and minerals, especially as a detoxifying and digestion-supporting food!