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This recipe makes about one cup of pesto, which is more than you'll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.

Servings: 6 to 8

Ready Time: 50 minutes


2 tablespoons olive oil

1 pound (500 grams) chopped carrots (about 3 cups)

1 cup chopped onion

½ cup diced and peeled potato

4 cups chicken stock

Salt and freshly ground pepper to taste

Dandelion pesto

3 cups packed chopped dandelion leaves

1 teaspoon chopped garlic

½ cup slivered almonds

½ cup olive oil

½ cup sheep's milk feta cheese


Heat oil in a large pot over medium heat. Add carrot and onions, and sauté for 5 minutes or until beginning to soften. Add potatoes and chicken stock and bring to a boil.

Simmer for 10 to 15 minutes or until vegetables are soft. Cool slightly. Purée in a blender or food processor and season with salt and pepper to taste. Return to pot and reheat when needed.


Combine dandelion leaves, garlic, almonds, olive oil and feta in a food processor and pulse until well combined. Season with salt to taste.

Serve bowls of soup with about 2 tablespoons of pesto swirled on the top.