Wild Amaranth & Garlic Soup

Why people make this soup

Wild amaranth is a little-known leafy green with a more fragrant, clean flavour than the cultivated variety — and significantly higher levels of vitamins A, iron, magnesium, zinc, and calcium (reportedly several times more than spinach in some minerals). Paired with garlic, which is traditionally regarded as one of the most potent antibacterial foods, this quick twenty-minute soup is a classic summer household remedy in Cantonese food therapy. Nourilo recommends brewing a pot for the whole family during warmer months when bacteria multiply rapidly, as a way to help keep everyone’s gut resilient.

Method

1. Remove the roots from the wild amaranth, wash thoroughly, and cut into sections.
2. Peel the garlic (or solo garlic) and slice thinly.
3. Slice the lean pork thinly.
4. Bring 1.5 L of water to a rolling boil in a pot.
5. Add all the ingredients together; simmer on medium heat for 20 minutes.
6. Serve the soup and eat the cooked greens and pork together.

Nourilo’s Tips

Wild amaranth is available at Chinese or Asian grocers, or online — look for it in the fresh or dried herb section. If solo garlic is unavailable, use about 8 regular garlic cloves; solo garlic just has a higher allicin content. This soup is suitable for the whole family as a summer preventive, not only when symptoms are already present.