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Dandelion soup


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For 4 people: 400 g of fresh leaves of dandelion, 6 leeks, olive oil, cumin, black, tamari (soy sauce)


Thoroughly clean dandelion leaves and leeks.
Slice them into thin rounds. Put the vegetables in a pan and cover with about 2 litres of water. Bring to a boil and let Cook for about 1/4 of an hour over low heat with the lid.
Whisk half of the vegetables and season as desired with tamari and gomasio and serve.

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(Ricetta tratta da Il Giornale della Natura, n. 152)

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