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Creamy Dandelion Soup {Paleo, Vegan, Whole30}

By April 13, 2020April 3rd, 2024Dairy Free, Gluten Free, Paleo, Vegan, Whole30

Creamy Dandelion Soup is a delicious dairy-free, paleo, gluten free, vegan soup recipe that’s perfect for spring. It’s an immunity boosting soup that you will love!

This year of Covid many of us are living in isolation and it’s frustrating. It’s not how we’re wired.

You’re probably cooking all the time. Don’t stop! Cooking makes life a little bit better for yourself and for those who are stuck at home with you. It’s a gift that makes it possible to feel more normal.

This Creamy Dandelion Soup will make you feel SOOO good because it’s full of nourishment.

Dandelion is a really amazing food. It’s super high in nutrients, boosts immunity, supports your liver, digestive system and is good for detoxification. Read more about the health benefits of dandelion here.

Do you know you can grown these delicious green in your garden? It’s really easy. Click here to find out  how to successfully grow dandelion greens.

On my weekly trip out to buy groceries I found dandelion greens in the supermarket and health food store. You may even have some growing in your backyard.

Dandelion is a bitter green. This is a good thing. Bitter taste improves digestion, curbs hunger and cravings, and promotes healthy blood sugar.

Cauliflower is added to balance out the bitterness of the dandelion greens. Since cauliflower is one of those vegetables that will stay in your refrigerator for 2-3 weeks, you can keep plenty on hand.

The other ingredients in this soup are staples; onions, garlic and celery.

The creaminess in the soup comes from cashews which contain mood-stabilizing vitamins: B6, magnesium, niacin, and even tryptophan.  How great is that, just what we need right now!

I use ghee to support digestion but olive oil works just fine.

Since you’re home a lot, why not turn the bones left over from that roasted chicken you made last night into broth. Just put it in a pot, cover with water and simmer on low for 4-6 hours. Click here if you want an exact recipe.

Once you cook the soup, blend it to get your desired consistency.  I like to pulse it so you see little bits of the dandelion. If you prefer, you can blend until it’s totally smooth. Both ways are good.

You’ll feel calm and satisfied when you’ve made and consumed this Creamy Dandelion soup as you stroll over to the couch to watch your favorite show on Hulu or Netflix. That’s my plan for today.

I’m going watching the comedy Where’d You Go, Bernadette about an agoraphobic architect and mother named Bernadette Fox, who goes missing prior to a family trip to Antarctica, starring Cate Blanchett.

I hope you LOVE this soup!  It’s delicious, nourishing, immune boosting, comforting, quick and easy to make.

“Dandelions, like all things in nature are beautiful when you take the time to pay attention to them.”                                    ~ June Stoyer

If you like this recipe, try these other delicious nutritious green soups. They are all paleo, gluten free, dairy free and can be made vegan using vegetable broth:

Spring Broccoli Sweet Pea Soup

Vegan Broccoli Spinach Soup

Cheesy Broccoli Soup with Leeks and Potatoes

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Creamy Dandelion Soup 2 bowls

Creamy Dandelion Soup {paleo, vegan, Whole30}

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This  is a delicious soup that’s nourishing, immune boosting, comforting and easy to make. It will help you feel calm and satisfied.


  • 1/3 cup cashews, soaked for 4 hours or overnight
  • 1 large bunch dandelion, chopped, stems and leaves separate (about 6 cups)
  • 1 tablespoon ghee or olive oil
  • 1 large onion chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 cups cauliflower chopped
  • 4 cups vegetable or chicken broth
  • ½ teaspoon Celtic sea salt
  • ¼ teaspoon fresh ground black pepper


  1. Cut off the bottom part of the dandelion with most of the stems, chop and set aside.
  2. Coarsely chop the greens and set aside separate from the stems.
  3. Heat a soup pot and add ghee or olive oil. Add onion and celery, sauté on medium low for 5 minutes until softened, stirring occasionally.
  4. Add garlic and sauté 1 minute until fragrant.
  5. Add cauliflower, dandelion stems, broth and salt.
  6. Bring to a boil, turn down, and simmer for 10 minutes.
  7. Add dandelion leaves and simmer 10 minutes.
  8. Rinse and drain the cashews. Add to a blender.
  9. Scoop out 1 cup of soup liquid and blend until smooth.
  10. Add the rest of the soup and blend or pulse until you get your desired consistency. I like it when you see little bits of the dandelion or you can blend until it’s totally smooth.
  11. Add pepper, taste to adjust salt.
  12. Serve warm. Store the remainder in the refrigerator for 3 days.


If you can’t find dandelion substitute kale.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Lunch, Dinner, Snack
  • Cuisine: Paleo, Vegan, Whole30

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If you like this recipe you may also like these other delicious Spring recipes:

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  • Dinesh says:

    Hi, Great recipe Thanks for sharing,

  • Lauren says:

    I was so excited to make this abs thought I finally found a solution to enjoy dandelion greens without the bitterness. I was surprised the recipe called to add the stems, but figured the extra cooking time would resolve.

    Sadly the soup is so bitter it’s inedible. I have wasted a whole bunch of organic greens as well as a $10 organic cauliflower.

    Perhaps it would have turned out better if the dandelion was cooked separately from the broth (balanced) then added to the broth. The bitterness that blanching removes is now infused into the soup. Sorry but so so yucky.

    • Ingrid says:

      Hi Lauren,

      I am so sorry the soup came out so bitter for you. It’s possible you had an extra bitter batch of dandelions. I have made the soup many times and found the cauliflower and cashews balance out the bitterness. Of course we all have different taste tolerances and you must be more sensitive than I am. The reason I use the broth cooked with the dandelions is for the extra nutrients. So sorry.

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