While we love a good detox juice, cold weather can make the idea of a juice cleanse a little less appealing. For those looking to gently cleanse with something winter-friendly, meet Dandelion Greens Soup! This soup has detoxifying dandelion greens pureed with celery root for a low starch yet creamy texture. Lemon zest brightens the deep green flavor and coriander lends its spiced earthy complexity. It’s chock full of minerals, antioxidants, and belly satiating dietary fiber. This nourishing and wholesome soup is as healthy as can be, without sacrificing your taste buds one bit.
Dandelion: These mineral-rich leafy greens boast many benefits, but are particularly well known for being used to support detoxification and liver function. Like most dark leafy greens, they are also rich in antioxidants, and exceptionally high in vitamin K.
Coriander: An excellent spice for flavoring foods with a long history of use in both Ayurveda and Traditional Chinese Medicine. It’s most commonly used for its potent antioxidant properties and as a digestive aid.
Celeriac: This root relative to celery is an excellent source of vitamin K, vitamin C, phosphorus, and potassium. It is also a good source of fiber, which is an essential element for healthy digestion.
1 small yellow or white onion, chopped
2 scallions chopped
2-3 garlic cloves, chopped
3 tablespoons butter, ghee, or extra virgin olive oil
1 teaspoon ground coriander
Zest from half a lemon
1 large celery root, peeled and cubed
1 large bunch of dandelion greens (about 3 cups) – reserve a few leaves for garnish
2 cups arugula (or whatever greens you have around!)
3 cups stock (water is fine too, but won’t give the same depth of flavor)
~½ cup milk of choice – dairy or non-dairy (unsweetened oat, cashew, hemp, etc)
Salt and fresh ground pepper to taste
Pinch of red pepper flakes
Add butter or olive oil to a heavy-bottomed large pot over medium heat. Add in onion, scallion, and garlic and cook until beginning to soften (about 3 to 5 minutes)- careful not to over-brown the garlic! Stir in coriander, lemon zest, and pepper and cook for 1 minute. Add in celery root, greens, and stock. Bring to a low boil, then reduce heat and simmer, covered, until celery root is tender, about 10-15 minutes.
Purée soup with an immersion blender in the original pot, or in batches in a blender (careful blending hot liquids!). Stir in your milk of choice for extra creaminess, then salt and pepper to taste. Ladle soup into bowls and garnish with finely chopped dandelion green, a drizzle of extra virgin olive oil, and a pinch of red pepper flakes.