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home / chinese herbal soups / astragalus vegetable soup

Astragalus vegetable soup recipe 2

This herbal soup is the 2nd astragalus vegetable soup featured in this website. It is a great detoxification soup because of the broccoli and tomato combination.

Broccoli and tomato is considered a great anti-oxidant pair. They are reputed to aid in cell repair, balance blood pressure and lower blood sugar.

Although great, they are not suitable for all people. Those with kidney problems should stay away from them.

The recipe instructs the removal of the tomato skin because it is not easily digestible. This is good for people who have digestive issues or for the elderly. If you like the skin (like me), you can skip that step.

Astragalus, known as huang qi in mandarin, is a common chinese herb used to boost the immune system and helps relieve fatigue.

Adding astragalus to vegetable soups transforms them into chinese herbal soups, gentle tonics for the whole family.

If you are new to astragalus, add just a little so that the taste is not too strong.

Ingredients

12g astragalus (huang qi)
230g broccoli
1 tomato
3 fresh shiitake / chinese mushrooms
1 teaspoon salt
960ml of water or vegetable soup stock

Directions
  1. Wash the broccoli and cut into little florets

  2. Wash the mushrooms and cut in half

  3. Wash the tomato, remove the skin by scoring the skin with a knife and blanch the tomato with hot water and cold water. The skin should shrink from the fruit making it easy to remove. Cut the fruit into quarters.

  4. Bring the astragalus and water to boil. Lower the heat and cook for 10 minutes

  5. Add the tomato and mushrooms and cook a further 15 minutes.

  6. Lastly, add the broccoli, turn up the heat and cook till broccoli is done

  7. Add salt to taste
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