Fresh Chinese Yam, Goji, Chestnut and Morel Soup

Why people make this soup

Autumn and winter are chestnut season. Nourilo loves them braised with chicken or ribs, and boiled they make a fine vegetarian side with greens. Buying morels at the Chinese-medicine shop, he spotted dried chestnuts too — handy to keep on hand — so he picked some up. Chestnuts are known as the “fruit of the kidney” and are traditionally said to support the brain and kidney, and they’re rich in folate. Morels are nourishing for the gut, the constitution and the spirit. Add spleen- and lung-supporting Chinese yam, liver- and eye-supporting goji, and blood-nourishing red dates, and you have a fine cold-weather pot.

Method

1. Peel the fresh yam and carrot and cut into chunks.
2. Soak and wash the other ingredients; pit the red dates.
3. Put everything into a pot with 2.4 L of water.
4. Cook about 1.5 hours until reduced to 1.2–1.5 L. Serve the soup together with the ingredients.

Nourilo’s Tips

This time there’s no meat — just carrot to keep the broth clear and sweet, suiting young and old. It’s very nourishing for those who feel tired and run-down or whose mental energy is flagging.