Immunity-Boosting Winter Soup

• 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
• 12 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

1. To prepare dandelion: Rinse greens thoroughly.
2. Remove and chop stems, then coarsely chop leaves.
3. Keep chopped leaves separate from chopped stems.
4. Set aside.
5. In a large, heavy-bottomed soup pot, combine water, astragalus, ginger, cayenne, garlic, shiitake and turmeric.
6. Cover and place over medium-high heat.
7. Bring to a simmer, then lower heat and cook 15 to 20 minutes, stirring occasionally.
8. Add sweet potato, stir, cover and cook for another 4 or 5 minutes.
9. Add minced herbs, bell pepper and cinnamon.
10. Stir well, cover and cook for about 6 to 8 minutes, adding dandelion stems after 3 or 4 minutes.
11. Finally, add spinach and dandelion greens.
12. Season generously with salt and pepper, and cook for 4 or 5 minutes until greens are wilted and tender.
13. Adjust seasonings.
14. Remove astragalus root before serving.

dandelion, water, root, gingerroot, cayenne pepper, garlic, shiitake mushroom, turmeric, sweet potato, calendula flowers, thyme, bell pepper, couple, spinach, salt, fresh ground black pepper

Taken from www.food.com/recipe/immunity-boosting-winter-soup-446814 (may not work)