Local Lifestyle

It’s Stacy: Healthy Eats — Dandelion Soup

Some people love dandelions, while others want to rid the world of them. My Great Grandma, Arizona Henry, could never figure out why people were against dandelions growing in their yard. She told me that dandelions were a useful plant and were welcome in her yard. I would run outside in the mornings looking for a special dandelion to pick for my Grandma. She loved receiving my flower gifts. There is no better gift to receive from your little person than a hug and a dandelion. I have always seen dandelions as a beautiful yellow flower. As a child, I was certain wishes came true when you blew on the dandelion puff balls.

You can use dandelion in many different recipes, like jelly, tea, wine, greens, and salads. Dandelions, often overlooked, are a powerhouse of nutrition. They are high in fiber and packed with vitamins and minerals, including vitamins A, C, K, and E. They also contain potassium, magnesium, calcium, and iron. By including dandelions in your diet, you’re not just enjoying a delicious meal but also reaping the health benefits of this humble plant.

Dandelion Soup

2 cups fresh young dandelion greens, cleaned

1 tbsp. minced garlic

2 tbsp. butter

4 celery stalks, chopped

2 potatoes, chopped

1 tbsp. lemon juice

1 tbsp. thyme

4 bouillon chicken cubes

2 cups half and half

Salt and pepper to taste


  1. In a large soup pan, add 2 cups water, potatoes, celery, and onions, cooking on high until tender.
  2. Add dandelion, garlic, thyme, lemon juice, ½ and half, pepper and salt.
  3. Cook on medium heat for another 10-15 minutes.
  4. Leave chunky or puree in a blender for a smooth soup.


Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.