Spinach Dandelion Green Soup

Dandelion greens are packed with vitamins, minerals, fiber, and anti inflammatory properties. They have a bit of a bitterness to them, so I wouldn’t really suggest this for babies/kids. I didn’t mind the slight bitterness since I felt so healthy eating a cup of this crazy beneficial soup. It was also really nice as a sauce atop a clean grain such as freekeh. Toasted, seasoned chickpeas and slivered almonds lent an earthy, layered crunch. Feel free to only use fresh spinach instead of the combo with the dandelion, eliminating the bitterness. This soup can be served at any temperature.

Ingredients:
One large onion chopped
3 large bunches fresh spinach, not baby
1 large bunch dandelion greens
10 cups vegetable broth
Can chickpeas
Salt, pepper, optional garlic powder, turmeric, and paprika to spice the chickpeas

Sauté onion in several tbsp olive oil in a large soup pot. When the onion is fragrant and translucent, add the greens and broth in batches, letting the greens cook down. Add all the broth, 2 tsp salt and 1 tsp pepper. Bring to a boil, simmer uncovered for 30 minutes, blend when done and cooled slightly.
To make roasted chickpeas as garnish, rinse a can of chickpeas, drying very well. Mix with a drizzle of olive oil and season with some salt, pepper, garlic powder, turmeric and paprika. Place in a parchment lined pan and toast in a 425 oven for 45 minutes. If they’re not crispy enough, you can crisp more in a lightly oiled frying pan.

To use the soup as a green sauce atop a grain such as freekeh, farro, quinoa, or brown rice, simply prepare your grain of choice then drizzle the soup, and sprinkle toasted, silvered almonds on top. The crunch factor is important here so I advise not skipping that part. This makes a great side dish.