I put this soup together for lunch today as dandelions are abundant right now and free for the picking, making an excellent addition to the spring diet. Good for the liver, releasing stagnant chi which can build up over the winter. This soup is a soft miso broth, a nice dose of veggies and generous handful of dandelion greens. The addition of green curry paste pops the flavor with a touch of lemongrass. A light spring lunch for two.
♥Notes on the benefits of dandelion greens:
They are higher in beta carotene than carrots and iron. They provide more vitamin K and calcium than spinach and broccoli. A great source for vitamins B1, B2, B5, B6, B12, C, E, P (bioflavonoids) and D, biotin, mositol, potassium, phosphorus, magnesium, and zinc.
1/4 c. onion, thinly sliced
2 cloves garlic, smashed and roughly chopped
1 Tbsp. or less olive oil
1/2 medium zucchini, diced into 1/2″ pieces
1 c. organic dandelions greens, rinsed well, trimmed and roughly chopped
2-3 mushrooms, diced into little cubes
2 c. vegetable stock, or more if a thinner broth is desired
2 tsp. miso paste of your choice (I used red)
1 tsp. green curry paste
1/3 c. cooked garbanzo beans or 1/4 diced tofu
Splash or two of tamari
Heat oil in pan. Add onion and garlic. Saute until golden and aromatic. Add zucchini, dandelion greens and mushrooms. Saute until veggies start to soften. Add vegetable stock, miso and curry paste. Simmer until pastes are dissolved and soup begins to meld. Add garbanzo beans or tofu and reduce heat to a gentle simmer until all ingredients are heated through. Add tamari. Adjust seasoning and liquid if desired. Serves 2