Italian Dock and Dandelion Soup
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As promised, here’s a delicious recipe to use some of the curly dock and dandelion springing up in corners of your garden. I also used some lemon balm I found. The weeds come in handy as none of the actual cultivars are ready to eat! I boiled the water for blanching while I was harvesting. I’ve noted quantities but this recipe is flexible.
Ingredients
Serves 4-6
1 large colander full of dock and dandelion greens
1 medium carrot
2 stalks celery
1-2 cloves garlic
A handful of fresh sage (optional)
2 cans organic cannellini beans
6 cups vegetable broth
Extra virgin olive oil
Salt
Black pepper
Method
Boil a big pot of salted water and blanch the greens for one minute. Then plunge them in cold water and let them sit.
Meanwhile, chop and blend the carrot, celery, garlic and sage with a little of the broth. Heat some olive oil in your soup pot and toss in the blended mixture. Let it sizzle for five minutes or so, stirring it. Blend about a quarter of the beans in a little broth and add the paste to the pot and sizzle. Now add the remaining beans and the broth and bring to a boil.
Chop up the blanched greens and add them.
Add salt to taste and simmer for 45 minutes. Add more broth if needed.
Serve with extra virgin olive oil and fresh ground black pepper, with some crusty bread on the side. Enjoy!
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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