Astragalus autumn soup
When the days grow shorter and the cold slowly sets in, TCM reminds us to nourish our immune system and warm ourselves from within. One plant that Li Shizhen particularly highlighted in his Bencao Gangmu is astragalus (黄芪, huáng qí) – known for strengthening qi and protecting wei qi, our body's own defense system. In this autumn soup, huang qi takes on the role of strengthening, while sheng jiang (fresh ginger) moves the qi and gently warms. Da zao (red dates) and gou qi zi (goji berries) nourish blood and yin, while sweet potatoes and carrots support the spleen and stomach – the source of our center. The result is a harmonious, warming soup that strengthens us from within, boosts our immune system, and prepares our body and soul for the change of season.
PREPARATIONS
10-15 min preparation time
45-60 min cooking time
INGREDIENTS
- 20–30 g huang qi – dried astragalus root*
- 1 handful gou qi zi – goji berries*
- 5–6 da zao – red dates*
- 2 carrots, sliced
- 1 small sweet potato, diced
- 1 piece sheng jiang – fresh ginger, sliced (3–4 cm)
- 1.5 l water or mild vegetable stock
- Fresh herbs or a dash of sesame oil to refine
* Available directly in our shop.
INSTRUCTIONS
Briefly rinse the astragalus and dates, place them in a pot with all the other ingredients, and bring to a boil. Then simmer gently over low heat for 45–60 minutes. Before serving, remove the astragalus pieces and refine the soup with fresh herbs or sesame oil.
