Green Soup

This one is a recipe my friend Meghan told me about. She serves it to her 14 month old. Mine didn't love it (today, anything can change in 24 hours), but I found it amazing. Creamy, sweet, just the right amount of everything. My oldest daughter is fighting the flu and I hoped this might be medicine to her. Too bad she is refusing to eat. At least I can enjoy it!

1 Tbsp Olive oil
1 yellow onion
2 cloves garlic
2 carrots
5-8 yellow potatoes
3/4 bunch of kale chopped
1 long strip Kombu
3 small pieces astragalus root

Saute olive oil, garlic and onion for about 15 minutes on low.
Add the carrots and potatoes. Let saute for 7-8 minutes. Add broth of some sort. I use veggie bouillon cubes and 4 cups of water. Cook on medium until carrots and potatoes are soft, then add kale. Cook for about 3 minutes more and, after removing the kombu and astragalus root, puree and enjoy!

For those interested...here is a little snippet from WebMD about Astragalus.

It is a natural dietary supplement that's used for various health conditions. For instance, it's used to treat the common cold, upper respiratory infections, fibromyalgia, and diabetes. Some proponents of astragalus use it for its heart benefits. They claim it may protect against heart disease. It's also used to help improve overall weakness.

Proponents also say astragalus stimulates the spleen, liver, lungs, circulatory, and urinary system. It's also used to treat arthritis, asthma, and nervous conditions as well as to lower blood sugar and blood pressure.