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Creamy Dandelion Soup 2 bowls

Creamy Dandelion Soup {paleo, vegan, Whole30}

  • 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

Keywords: creamy dandelion soup