Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Spring Market Soup [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This thick, hearty soup is perfect for a healthy meal and is best served at room temperature. It's packed with fennel, dandelion greens, and leeks and seasoned with fresh ginger and garlic to make a beautiful pastiche of flavor.

Spring Market Soup [Vegan, Gluten-Free]


  • 1 tablespoon coconut oil or olive oil
  • 1 bulb fennel, roughly chopped
  • 3 leeks, sliced and rinsed well
  • 1 bunch dandelion greens, roughly chopped
  • 1 2-inch piece of ginger, grated
  • 4 garlic cloves, grated
  • 1 15.5-ounce can coconut milk
  • 1/2-1 cup of filtered water
  • 1 tablespoon ground coriander
  • 2 tablespoons chickpea miso
  • Salt and pepper to taste


  1. Heat the oil in a large pot over medium heat. Sauté the leeks and fennel until they begin to soften, around 5-7 minutes.
  2. Add the grated ginger and garlic. Cook an additional 2-3 minutes.
  3. Add the dandelion greens, coriander, coconut milk, 1/2 a cup of water, salt/pepper, and the miso to the mixture.
  4. Once the liquid comes to a simmer, cover the pot and cook the soup for 10 minutes until all of the vegetables are very tender.
  5. Purée the soup to your desired consistency, adding more water if necessary.
  6. Taste the soup and add more salt or pepper if needed.


Add rice to garnish the soup if you are feeling hungry.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raw Magical Cheesecake Cookie Dough Bars [Vegan, Gluten-Free]

Magical Cheesecake Cookie Dough Bars

Gochujang Tofu [Vegan]

Chocolate Brownie Blueberry Cake [Vegan]

Chocolate Brownie Blueberry Cake

Sweet Potato Bites With Cashew Cheese [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Spring Market Soup [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×