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Dandelion Green Soup: A Delicious Way to Eat Your Weeds

thatrecipe.com
  • minutes
  • Serves

INGREDIENTS

6 cups

vegetable stock

4 cups

dandelion leaves from young plants

4

potatoes

2

carrots

1 stalk

celery

1

leek parts only

1 cup

mushrooms

1/2 cup

yogurt

2 tbsp

butter optional

1 serving

salt and pepper