Spinach and dandelion soup

Ingredients for 3 servings:

• ½ onion(s), chopped
• 1 small garlic clove(s), chopped
• 1 pack of creamed spinach, frozen
• 1 handful of dandelion, not sprayed
• 200 ml water
• ½ stock cube
• 1 tsp olive oil or butter for frying
• Parmesan, grated
• 1 shot of milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick, tasty and healthy

First, wash the dandelion leaves and let them dry slightly on a piece of kitchen paper. Prepare a pot with 1 teaspoon of oil or butter. Finely chop the onion and garlic, roughly chop the dandelion leaves, and sauté all three ingredients in the pot over medium heat. When the onion pieces are translucent, deglaze with 200 ml of water. Crumble in half a stock cube and add the package of creamed spinach. Simmer over medium heat until the spinach is completely thawed. Then let everything cook for another 2 minutes, let it cool briefly, and puree. Finally, add a splash of milk, season with salt and pepper, and sprinkle with Parmesan cheese, if desired. It’s best to use dandelions from your own garden, as this ensures that the plants haven’t been sprayed. Dandelions contain many bitter substances and are considered very good for the liver!