Dandelion or Arugula Soup

Dandelion or Arugula Soup

4.2 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 5.6 g
  • Cholesterol: 10.1 mg
  • Sodium: 363.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Dandelion or Arugula Soup calories by ingredient
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Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio. Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.
Number of Servings: 6


    1 tbs unsalted butter
    1 tbs olive oil
    1 medium onion, medium dice
    1 bay leaf
    2 stalks celery, medium dice
    2 large carrots, medium dice
    2 medium waxy potatoes, diced
    1 tbs all purpose flour
    1 can (14.5 oz) vegetable broth
    4 cups bitter greens (dandelion, arugula, radiccio), cut into shreds
    1.5 cups milk (I used 2% for an extra creamy flavor since we have it around for the kids)
    1 tsp dijon style mustard (very important)
    black pepper to taste
    The broth added enough salt for my taste, but adjust to your own taste


Heat butter and olive oil over medium heat in a heavy bottomed stock pot. Chop onions, celery, carrots, potatoes into medium dice adding each to pot as ready. Add flour, cook 1-2 minutes stirring constantly. Add broth in small portions while stirring/scraping the bottom of the pot to get up the flour. Simmer for about 5 minutes until the potatoes are almost tender. While the soup is simmering, clean the greens well and cut into strips if large. Add the greens to the pot. Simmer 1 - 3 minutes to wilt the greens. You many need to let this go longer depending on how large/tough the greens are. Add the mustard and milk. Puree mixture with a blender. Heat through, being careful not to let the mixture come all the way to a boil.

A serving is approximately 1 cup of the final mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user ARIANERA.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Hadnt tried it but it sound interesting- do you use green from young plants as they get more bitter the older they get .(like most people!!) - 10/10/10

    Reply from ARIANERA (5/26/11)
    I use whatever is available, but yes, the greens are better before the dandelions have flowered.

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  • Incredible!
    1 of 1 people found this review helpful
    Greens make terrific soups! I had to cut the dairy and I added lentils, cabbage and mushrooms to make it a real filling meal soup. - 12/29/09

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  • O.K.
    I made this last night for dinner - it is chock full of vegetables and really filled us up for minimal calories, but it was SO bland. You definitely need the mustard as stated in the recipe, but that only gave it a slight after-taste. *UPDATE* Tastes better after it sits a few days - 1/24/14

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  • Incredible!
    I loved this soup! I made similar substitutions to those of DESERTJULZ. I also used the stemmy half of the dandelion greens pureed with the soup. And, like DESERTJULZ, I added the shredded leafy half of the greens to the soup after it was blended. Wow. Delicious. - 6/26/12

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  • Very Good
    I really enjoyed this soup and would make it again. I did change up the recipe a little to make it vegan. Used coconut-oil margerine and flax-seed milk. Also, I pureed it before adding the dandelion. It was gorgeous! A creamy, light-orange soup with the dark green dandelion floating in it. - 6/20/12

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