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Soup to heal

I always advise my patients to eat foods that are simple but nourishing. Also, we should be eating foods where our body does not require much energy for digestion, instead, reserve the energy to heal the body especially if they are unwell.

Eating nourishing food is easier than you think. Soup recipes takes less than 20 minutes to pull together. The great news is that you can sub all the ingredients with whatever you have in the fridge or pantry.

The base of all my soups is bone broth. Bones are packed with super nutrients, great for Blood and vital energy with plenty of collagen to keep you looking 33 years of age forever. I make a new batch 1-2 times a week and warm it up when I need it. Consuming bone broth has many benefits. In TICM, bone broth is used because it gifts us the deepest digestible elements available, nourishing our body's bones, joints, Blood building marrow, Kidneys, reproductive system, and brain.

In Western medicine, this correlates to the abundance of amino acids it provides and ability to heal and seal the gut lining and reduce overgrowth of harmful microbes. If you do not consume bone broth, you have no idea what you are missing. Please see previous post how to cook up a broth, or if you know how to do it, even better.

If you are feeling fatigued in the winter season, this soup will help your energy levels and hydration.

In TICM, when we are healing, we refer to a bland and warm diet. This soup fits that territory, but any desirable amount of flavour can be added. Its warming essence activates the digestion and soothes the Spleen and Stomach, expelling dampness and pathogens, while strengthening the immune system.

How to make soup:

Cook rice noodles or desired noodle according to package directions, set aside.

Warm up your bone broth if you have it already, add a knob of ginger to it and let it simmer.

Cut up any vegetables you have like carrots, daikon radish, broccoli, fennel, all greens, celery, potatoes, etc.

Add in vegetables in order of cooking time and simmer until tender.

Add in noodles (sometimes I use orzo garofalo, which is Italian).

Add in herbs like greens, sprouts, or even eggs.

Once finished cooking, dish it out and then:

Add seasoning on top: olive oil, salt, sesame oil, scallions, sesame seeds, tamari.

Being fire in nature, I love adding scotch bonnet pepper and ginger powder, which is great for my Heart.

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