Soups

Nourishing Vegetable Soup with Seaweed

Name: Nourishing Vegetable Soup with Seaweed
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 1.2 L
Cuisine: Asian, Wellness
Ingredients: Tomatoes — 2 medium (240 g); Potato — 1–2 medium, peeled and cubed (150–300 g); Corn on the cob — 1, husked and cut into sections (200 g); Chestnuts — 115 g, peeled; Red dates — 5 pieces, pitted (15 g); Dried seaweed / sea moss — 1 small handful

traditionally associated with reducing inflammation and supporting immune defense

By Bro Niu · Registered Nutritionist & TCM Practitioner

Prep: 15 min
Cook: 45 min
Total: 60 min
Makes: about 1.2 L

Immune Support Everyday Balance

Why people make this soup

Research has consistently shown that colourful vegetables, legumes, and whole grains tend to be associated with lower levels of chronic inflammation — and traditional Cantonese food-therapy arrived at similar conclusions a long time ago. Nourilo put together this simple, hearty vegetable soup during a period when many people were focused on supporting their bodies’ natural defences. The addition of seaweed brings a wealth of trace minerals — iron, calcium, iodine, and more — that many of us do not get enough of from ordinary vegetables.

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Frequently asked questions

What is this Nourishing Vegetable Soup traditionally associated with?

This plant-based Cantonese soup is traditionally associated with reducing chronic inflammation and supporting the body's natural defenses, as part of a balanced approach to everyday wellness.

Why does this recipe include seaweed, and should I keep the soaking water?

Dried seaweed brings trace minerals — including iron, calcium, and iodine — that ordinary vegetables do not typically provide. To avoid losing the iodine and other beneficial compounds, the soaking water is added directly to the pot rather than discarded.

How long does this soup take to make, and how much does it yield?

Preparation takes about 15 minutes and cooking takes 45 minutes, for a total of roughly 1 hour. Starting with 2.1 L of water, the soup reduces to about 1.2 L of finished broth.

Should I eat only the broth, or the vegetables as well?

The recipe instructs serving the soup together with all the cooked vegetables. The step notes eating the soup along with all the vegetables for maximum nutrition.

Where can I find dried seaweed for this recipe?

Good-quality seaweed is available at major supermarkets; ordinary varieties are also sold at Chinese grocery and herbal stores.

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