Immunity-Boosting Winter Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted from The Herb Companion ''Garlic is the tastiest and best all-around stimulant for the immune system. Of the other immunostimulant herbs it also includes shiitake mushrooms, calendula, ginger and turmeric .To make an immunity-boosting soup also use some ground black pepper (to enhance the uptake of the curcumin) and some chiles or cayenne.'' Ingredients:
dandelion greens, 1 large handful |
2 quarts water |
1 stick astragalus root, broken in half |
2 inches gingerroot, peeled and grated |
1 small dried cayenne pepper, stemmed and seeded, diced fine |
1 garlic, bulb peeled and thinly sliced |
1/2 ounce dried shiitake mushroom, chopped |
1 teaspoon turmeric |
1 large sweet potato, diced into small cubes (between 3 and 4 cups) |
1 tablespoon calendula flowers, minced |
2 teaspoons dried thyme leaves, minced (generous tsps) |
1 cup bell pepper, diced (red or yellow) |
couple pinches cinnamon |
2 cups spinach, coarsely chopped |
sea salt |
fresh ground black pepper |
Directions:
1. To prepare dandelion: Rinse greens thoroughly. Remove and chop stems, then coarsely chop leaves. Keep chopped leaves separate from chopped stems. Set aside.
2. In a large, heavy-bottomed soup pot, combine water, astragalus, ginger, cayenne, garlic, shiitake and turmeric. Cover and place over medium-high heat. Bring to a simmer, then lower heat and cook 15 to 20 minutes, stirring occasionally.
3. Add sweet potato, stir, cover and cook for another 4 or 5 minutes. Add minced herbs, bell pepper and cinnamon. Stir well, cover and cook for about 6 to 8 minutes, adding dandelion stems after 3 or 4 minutes.
4. Finally, add spinach and dandelion greens. Season generously with salt and pepper, and cook for 4 or 5 minutes until greens are wilted and tender. Adjust seasonings. Remove astragalus root before serving.
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