Codonopsis, Angelica, and Lamb Soup

Why people make this soup

When the cold months arrive, Cantonese families often turn to warming soups to support the body through winter. Lamb is one of the most warming proteins in traditional Chinese food therapy — rich in protein, iron, calcium, and vitamin C, it is associated with tonifying kidney yang and relieving cold pain in the abdomen, weak knees, and general chilliness from deficiency. Combined with codonopsis root and angelica, this classic soup has been used for centuries to support those recovering from illness or childbirth, or anyone who simply tends to feel cold, pale, or easily fatigued in the winter months.

Method

1. Rinse and briefly soak the codonopsis root, angelica root, and goji berries; set aside.
2. Pit the red dates.
3. Blanch the lamb in boiling water for a few minutes to remove impurities; drain and set aside.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Simmer for 2 hours until the liquid reduces to about 1.2 L.
7. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

This is an excellent winter tonic soup. Those with a cold constitution or cold extremities can drink it regularly throughout the season. Keep in mind that it is not suitable for everyone — those with signs of internal heat (feeling flushed, yellow phlegm, sore throat) should skip this one during that period. If you are unsure about your constitution, a Chinese medicine practitioner can help you understand which warming or cooling foods are right for you.