Codonopsis, Astragalus and Partridge Soup

Why people make this soup

Flu spreads once autumn arrives, and it tends to hit harder than a common cold — chills, fatigue, cold sweats, aching joints, and often a high fever. Nourilo’s everyday advice is to eat well: vitamin A and C from fresh fruit and veg, plus zinc-rich foods like oyster, shrimp, enoki, malt and black sesame, and a little onion, garlic, spring onion and ginger in your cooking. When you want a proper restorative, this codonopsis, astragalus and partridge soup is a fine tonic, traditionally used to strengthen the body’s defenses.

Method

1. Soak, rinse and section the codonopsis and astragalus; pit the red dates; clean and blanch the partridge.
2. Put everything into a pot with 2.4–2.7 L of water and simmer for 2 hours, reducing to 1.2 L. Done.

Nourilo’s Tips

Fragrant, tasty and good for all ages. Many frozen-meat shops now sell partridge, but you can also use other poultry or lean pork. Remember: do not drink it while you have a cold with fever, or you may let the illness take hold.