Change of Season Soup

Take the soup for 2 weeks at the change of the season to assist the body and immune system in the change of external environment.

Ingredients can easily be purchased at your local Chinese food grocer such as T&T in Ottawa and Toronto.  Chinese herbal shops usually sell the herbs pre-packaged for convenience.

Equal parts (2-3 oz each) of each herb.  This recipe makes about 4 liters of soup/tea.

• Codonopsis pilosula root (Dang Shen):  Light brown, wrinkled “root” Tonify and strengthen Qi energy, build blood and nourish body fluids.  Tonifies spleen and lung.

• Astragalus root (Huang Qi): Thinly sliced, wood texture. Formerly used as medical tongue depressors.

• Strengthen protective defenses (Wei Qi), nourish the spleen, and tonify the blood and lungs.  Immune stimulating herb.

• Dioscorea villosa (Huai Shan) root: White, chalky, brittle thin slices. Usually 5-10cm in length. Tonifies and balances the lungs and the kidneys.

• Chinese Lycii berries (Lyceum):  Medium pink “raisins” Helps to strengthen the liver and the kidneys.
  

• Fill a large stock pot with water.

• Add the above herbs to the pot and place the lid on.

• Bring to a boil and simmer for 2 to 4 hours. If the water level boils down, add water to refill if necessary. If time is limited, boil and simmer for 30 minutes however the longer simmering time is suggested.

• Using a slotted spoon, remove the herbs from the pot and allow the soup to cool.
  

You can drink it as a broth, use it as a base for soup recipes, or place it in a mug or thermos and sip it throughout the day.

For added nutrition, make chicken stock out of chicken bones or part of a chicken.  Once the stock is nearly cooked, added the herbs and let simmer for 1 hour.  Enjoy as a soup.

If you’re looking for more recipes to support your immune system or recover from stress and adrenal fatigue, try a congee recipe or a bone broth soup.