Nourishing Vegetable Soup with Seaweed

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.

Method

1. Soak the seaweed in water for 10 minutes; rinse gently. Set soaking water aside.
2. Peel and cut the tomatoes and potato into rough chunks. Husk the corn and cut into sections. Pit the red dates.
3. Combine all ingredients (including seaweed soaking water if using) with 2.1 L of water in a pot.
4. Bring to a boil, then reduce to a simmer and cook for 45 minutes until the liquid reduces to about 1.2 L.
5. Serve immediately, eating the soup along with all the vegetables for maximum nutrition.

Nourilo’s Tips

Seaweed contains an impressive array of natural minerals that ordinary vegetables simply cannot match. To avoid losing the iodine and other beneficial compounds, Nourilo recommends using the seaweed soaking water directly in the soup rather than discarding it. Good-quality seaweed is available at major supermarkets; ordinary varieties are also sold at Chinese grocery and herbal stores.