Dried Vegetable, Almond, Soybean, and Carrot Soup

Why people make this soup

When autumn arrives, the air becomes noticeably drier. For many people, this shift brings a scratchy throat, a dry tickling cough, or that uncomfortable feeling of parched airways even when drinking enough water. In traditional Chinese food therapy, autumn is associated with dryness that can injure the lungs, which are considered the organ most sensitive to changes in the external environment. Making a gentle moistening soup regularly during the dry months is a traditional habit for protecting lung and throat health before symptoms develop.

This soup is a practical, affordable autumn staple. It is neither too cooling nor too warming — making it suitable for the whole family year-round, not just autumn. Dried leafy greens provide a gentle lubricating quality; almonds are one of the classic Chinese food-therapy ingredients for moistening the lungs; soybeans provide protein and a subtle earthy richness; carrots and water chestnuts add natural sweetness and clear mild heat. Together they make a clear, naturally sweet soup with an inviting aroma.

Method

1. Soak the soybeans in cold water for at least 1 hour (longer is better — up to 2 hours). Drain and rinse.
2. Rinse and soak the dried vegetables in cold water for about 20 minutes to soften. Drain and squeeze out excess water. Roughly chop if desired.
3. Peel and chop the carrot and water chestnuts.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil over high heat, then reduce to a gentle simmer.
6. Cook for 2 hours until reduced to about 1.2 L and the soybeans are fully soft.
7. Serve warm. Drink the broth and eat the solid ingredients.

Nourilo’s Tips

This soup is balanced and mild — it is neither cold nor warm, making it suitable any time of year. For autumn coughs or dry throat, you can add pork lung or pork shin to the same pot; the extra protein and collagen will increase the soup’s nourishing quality considerably. If you cannot find water chestnuts, monk fruit and corn on the cob make excellent substitutes — the soup will be just as sweet and nourishing, with no need to add honey dates. Soybeans, like all legumes, benefit from being soaked before cooking — this neutralizes enzyme inhibitors in the seed coat and makes the beans easier to digest.