This detoxifying soup has bitter dandelion greens soothed by cauliflower and creamed with avo. It is loaded with Vitamin A, C and K. Dandelion is a real foraging ingredient although watch out if you are foraging in the suburbs as it may be contaminated with pesticides. Opt for organic or wild harvested. Most importantly, add the dandelion greens after the other ingredients are cooked and off the stove. There will be sufficient heat to wilt them and balance the bitterness without affecting the nutrient profile.
*1 TBSP extra-virgin olive oil
*1 medium cauliflower (about 4 cups when chopped)
*2 chopped medium shallots
*4 crushed garlic cloves
*5 cups vegetable broth
*2 heaped cups torn dandelion greens (minus the stems)
*' ripe avocado cut into squares
*Veggie or Himalayan salt and black pepper
1. Heat the olive oil in a large pot. Add the cauliflower and shallots.
2. Cook for about 7 minutes until the shallots are soft. Add the garlic.
3. After a few minutes, add the vegetable broth. Boil, then reduce heat to medium-low, and simmer for 10-15 minutes or until the cauliflower is tender. Keep the lid on the pot.
4. Take the pot off the stove and stir in the dandelion greens. Leave the soup to cool for 10 minutes then add avo. Puree until thick and creamy.
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