Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Dandelion Soup Vegan Gluten Free

Makes: 8-10 servings

Garden weeds transform into tangy treats in this creamy, spicy soup


  • 2 lbs (6 cups) dandelion greens, trimmed and washed
  • 1 tbsp vegetable oil
  • 4 cups vegetable stock
  • 2 large leeks, white and light parts only, cleaned and sliced
  • 2 ½ cups nut or rice milk
  • 1 carrot, cleaned and diced
  • 1 tbsp Dijon mustard (optional)
  • Salt and pepper to taste


  • Blanch greens in a pot of boiling salted water, then drain and squeeze out excess water, chop and set aside
  • Heat oil in large pot over medium heat, add greens, carrot, and leek and cook, stirring often, for 15 minutes
  • Add stock and simmer for 15 minutes
  • Reduce heat to medium. Whisk in milk and cook, stirring frequently, until slightly thickened
  • Serve hot
Adapted from: "Canadian Living Magazine," at