Soups
Astragalus, Chinese Yam, Goji Berry & Squab Pigeon Soup
Traditionally used to strengthen the spleen, tonify qi, nourish blood, and restore energy
Why people make this soup
This is one of Nourilo’s most trusted everyday tonics. It is made for that recognisable state many of us know too well: running low on energy, looking a little pale, eating less than usual, and finding concentration difficult. In Chinese food therapy, this cluster of symptoms points to a pattern of spleen qi deficiency — where the digestive system is not generating enough qi and blood to sustain the body. Astragalus (huang qi / bei qi) is one of the most widely used herbs in Chinese medicine precisely because it addresses this at the root: building qi and strengthening the body’s vitality. Combined with the gentler support of Chinese yam and goji berries, and the rich nourishing protein of squab pigeon, this is a soup that is deeply restorative without being overly warming or rich.
Nourilo notes that tonic soups are ideally taken on an empty stomach before meals, when the body can absorb the nutrients most efficiently.
Method
- Clean and gut the squab pigeon thoroughly. Blanch in boiling water briefly, then drain and rinse.
- Rinse the herbs separately.
- Place all ingredients in a pot with 2.4 L of water.
- Bring to a boil, then reduce to a low simmer and cook for about 2 hours until reduced to approximately 1.2 L.
- Serve warm, ideally before a meal on an empty stomach for best absorption.
Nourilo’s Tips
This soup is clean, subtly sweet, and suitable for the whole family. It is especially beneficial for people who have recently had surgery, as the astragalus is considered to support faster wound healing. If the pigeon is very fatty, skim off some of the oil after cooking — most commercially farmed squab today are considerably fattier than wild or organic birds. The soup can also be gently simmered in a double-boiler (slow cooker / dungeon style) with a smaller portion if you are making it just for yourself. This soup is also suitable in summer and year-round; you can add dried tangerine peel, black beans, or coix seed if desired.
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