Ginseng Astragalus Buckwheat Soup

Why people make this soup

Buckwheat has been having something of a renaissance in recent years, appearing in specialty grains blends and health food stores. Nutritionally, it is genuinely impressive: higher in protein than rice or wheat, rich in B vitamins, vitamin E, and uniquely, a compound called rutin (vitamin P) that supports capillary strength and is associated with vascular health. In food-therapy tradition, buckwheat is also considered helpful for managing blood sugar over time. When paired with classic qi- and blood-tonifying herbs — ginseng, astragalus, ligustrum, and goji — the buckwheat’s character tempers the dryness that can sometimes accompany tonic herbs, and the combination supports the whole body’s resilience. Nourilo recommends this soup as a supportive food-therapy preparation, particularly useful as a strengthening measure before demanding medical procedures.