chinese herbal soup
It is officially soup season! The weather is chilly, the cold and flu bugs are making their presence known, and a hearty, warm soup is exactly what a body needs. Our grandmothers knew all about the wonders of bone broths, but books like Nourishing Broth have brought this knowledge to the foreground again. Chinese medicine has used soups and congees (rice porridge) for centuries for both nourishment and as a medicine. Below is a mash-up of Rebecca Katz’s Magic Mineral Broth1 and a traditional Chinese Herbal Soup. It is packed with nutrition plus has the added benefit of Chinese herbs to help with healing and recovery after illness, surgery or childbirth. It’s also a great way stay healthy – fight off colds and flu, or help you prepare for that big race.

Recovery Soup
Makes 6 quarts
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 8-inch strip of kombu
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
1-2 packages Chinese Herbal Soup Mix
Meat if you choose: 1 organic chicken carcass or 2 lbs chicken or organic beef bones

Preparations
Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, bay leaves and bones. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours.
Add Chinese Herbal Soup Mix and continue to simmer for another 30-60 min
As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
If you want just broth, strain the soup through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath). Otherwise, just remove the bones and woody herbs. If meat came out with the bones, return the meat to the soup. Add salt to taste.
Let cool to room temperature before refrigerating or freezing.
Prep Time: 10 minutes • Cook Time: 2 to 4 hours • MAKES 6 QUARTS
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Per Serving: Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated);
Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg
1“Magic Mineral Broth” from Cancer Fighting Kitchen by Rebecca Katz