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Creamy Dandelion Soup

You may be surprised to learn that dandelion is a nutrient-dense green that boasts numerous health benefits. It’s a potent liver cleanser, digestive aid, antioxidant activity booster, cancer preventer, and it even works to help clear up skin. That’s why I incorporate dandelion greens in my diet as much as possible and why I’ve added this new Creamy Dandelion Soup to the S.O.U.P. Cleanse!


1/3 cup cashews, soaked for 4 hours or overnight
1 large bunch dandelion, chopped, stems and leaves separate (about 6 cups)
1 T olive oil
1 large onion chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 cups cauliflower chopped
4 cups vegetable broth
½ teaspoon Herbamare
¼ teaspoon fresh ground black pepper
½ T lemon juice


Start by cutting off the bottom part of the dandelion with most of the stems and set aside.

Heat a pot on medium heat and olive oil. Add in the onion and celery, sauté on low-medium heat for 5 minutes until softened, stirring occasionally. Slowly add in the garlic and sauté for 1 minute then add in the cauliflower, dandelion stems, broth and salt. Bring to a boil and simmer for 10 minutes then add in extra dandelion leaves simmer for another 10 minutes.

Pour 1 cup of soup into the blender then add in the drained cashews and blend until smooth. Add in the lemon juice and slowly add in the rest of the soup until you get your desired consistency. Enjoy!



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