Crown Daisy and Tangerine Peel Soup

Why people make this soup

Crown daisy (tong hao) is a winter green many people love — tossed into a lamb-belly hotpot, it drinks up the savoury broth. It’s also warming on the stomach, which makes it kind to those who can’t take cold, raw vegetables. As a member of the chrysanthemum family, it’s used in food therapy too: traditionally said to harmonise the stomach and ease a cough. This simple soup of crown daisy and tangerine peel is a gentle bowl traditionally given to children with a phlegmy cough or a lingering cough after a cold.

Method

1. Soak the tangerine peel soft; wash the crown daisy.
2. Simmer the tangerine peel in 900 ml of water for 15 minutes.
3. Add the crown daisy and cook 5 minutes. Drink the soup and eat the greens.

Nourilo’s Tips

This soup is also traditionally said to help lower blood pressure, so it can benefit adults with high blood pressure too. Some children dislike the distinctive taste of crown daisy — choy sum or mustard greens (also warming) are alternatives.