This soup is wonderful because:
a) it’s so easy and quick to make (20-25 min.)
c) it’s versatile and fun to experiment with
I make this soup on days when I feel I need a boost of vitamins and minerals and a simple, cleansing meal to help move any stagnant energy, especially after days of heavy (and not so healthful) meals.
The basics ingredients:
3 medium carrots, peeled and grated
1-2 daikon radishes, peeled and grated
1 onion, sliced
1 tablespoon of dried nettle leaf (see below for alternatives)
2-3 cups of stock or burdock root decoction (see below)
Directions: heat up some sesame oil (or any oil of your choice) in a soup pot. Add all the vegetables in together, along with the nettle. Stir the veggies well and lower the flame to medium/low. Allow the veggies to soften, about 10 min. Add the stock or burdock root decoction, bring to a boil, then simmer for another 12 minutes. The soup is ready when all the veggies are soft, and the soup has a deep orange color.
Instead of dried nettle, you could add parsley, thyme, or other herbs on hand. Nettle leaf is awesome in the soup because it adds so many vitamins and minerals and also helps the liver do its thing.
Instead of daikon, you could use fresh burdock root.
Instead of stock (veggie, chicken, beef) you can use a Burdock Root decoction. I usually make mine with 2 tablespoons of dried burdock root in 2 cups of water. I boil it and let it simmer until the water turns a golden brown, about 15 minutes. Then I add this to the soup, either with some extra water or stock. I even put some pieces of the burdock root in the soup, as it is edible and delicious. The burdock root is excellent because it purifies the blood and also helps the liver function. It’s extra great for skin problems.
Ideas for other additions to the soup are:
1 tablespoon of seaweed (I use wakame)
1-2 garlic cloves
Fresh grated ginger to taste
Fresh scallions, thinly sliced
Hope you can try this soup out, and that it brings you strength and nourishment.