Rainbow Vegetable Soup

Why people make this soup

Research from nutritionists tells us that different-coloured vegetables deliver different phytonutrients — which is exactly what the Cantonese concept of colour-balanced cooking has practised for centuries. During the fifth wave of the COVID pandemic, Nourilo was thinking about what a simple, wholesome, accessible soup could look like — one that needed no Chinese medicine shop trip, no special herbs, just fresh vegetables from any market. The answer was a “rainbow” approach: one ingredient from each colour family, simmered together into a clear, sweet-tasting broth. The soup is purely plant-based, gentle enough for children and elderly alike, and according to traditional food therapy, the combination of root vegetables and mushrooms helps balance the body’s internal environment and gives immune cells the raw materials they need to function well.