Hearty Dandelion Soup

Thoroughly wash dandelion greens. Trim any tough stems and roughly chop the leaves. Set aside.

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the diced potato and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.

Add the chopped dandelion greens to the pot. Stir well and continue to simmer for 5-7 minutes, or until the greens are tender and wilted.

Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended portion to the pot, stirring to combine. Adjust consistency by blending more or less soup to your preference.

Season the soup with salt, black pepper, and fresh lemon juice. Taste and adjust seasonings as needed.

Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh herbs.