Soups
Beetroot, Tomato & Cashew Soup
traditionally associated with promoting liver fat metabolism, nourishing blood, and supporting cardiovascular health
Why people make this soup
At a food-therapy talk Bro Niu gave for a law firm in Hong Kong, the subject came up that nourishing the blood and supporting qi doesn’t require expensive dried seafood or exotic herbs. Many everyday foods do the job beautifully. Beetroot is perhaps the best example: its vivid red color is a visible signal of its nutritional richness, and it has been used across many cultures — not just Chinese food therapy — as a traditional tonic food.
What makes this soup particularly appealing to a modern audience is that it contains no meat, yet feels substantial and satisfying. The cashews provide protein and healthy fats; the tomatoes contribute lycopene and acidity; the cabbage adds bulk and sweetness; and the ginger keeps the whole thing from being too cold in nature. A bowl of this looks dramatic and tastes far more complex than its short ingredient list suggests.
Who it suits / who should be cautious
- Suitable for virtually everyone: young and old, diabetic patients, and those watching their diet
- Particularly helpful for those with fatty liver concerns, high cholesterol, or poor circulation
- Those taking blood-thinning medication (warfarin) should note that beetroot may interact — consult a doctor before consuming regularly
- Cabbage flower (cauliflower or broccoli) can be substituted for cabbage if preferred
Why these ingredients (the food-therapy logic)
- Beetroot (hong cai tou): Rich in betaines, folate, nitrates, and iron. Traditionally associated with “nourishing the liver and blood” — and the science of liver-protective betaine compounds gives this a partial biochemical basis. It is also thought to support fat metabolism in the liver, which aligns with its use for fatty liver prevention
- Tomatoes (fan qie): High in lycopene, vitamin C, and antioxidants. Traditionally used to clear heat and promote fluid production; pairs well with beetroot’s blood-nourishing property
- Cabbage (ye cai): Gentle, alkalizing, rich in vitamin K and fiber; helps the digestive system process the richer ingredients
- Cashew nuts (yao guo): Provide plant protein, magnesium, zinc, and heart-healthy unsaturated fats; in traditional food therapy they are associated with kidney and bone nourishment
- Fresh ginger (sheng jiang): Warms the stomach and moderates the cooling nature of the other ingredients
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Beetroot | 1 medium | Peel and cut into chunks |
| Tomatoes | 2 medium | Peel and cut into chunks |
| Cabbage | 1/4 small head | Wash and cut into pieces |
| Cashew nuts | 75 g | Rinse briefly |
| Fresh ginger | 3 slices |
Method
- Peel the beetroot and tomatoes and cut into chunks. Wash and cut the cabbage into pieces. Rinse the cashews.
- Combine all ingredients in a pot with 7–8 bowls of water.
- Bring to a boil over high heat, then reduce to a medium-low simmer. Cook for 1 hour 30 minutes.
- Serve — eat the soup and the solid ingredients together.
Bro Niu’s tips
This soup is traditionally said to promote liver fat metabolism, help prevent fatty liver and cirrhosis, and nourish qi and blood. It is also associated with supporting vision and cardiovascular health. Being meatless, it is lighter and easier to digest than most Cantonese soups.
Leftovers can be stored in the fridge — keep the solid ingredients in a separate container from the broth to extend storage life. The beetroot tends to continue “cooking” and softening as it sits.
Beetroot is very versatile: try it sliced and stir-fried with beef or pork, or cooked into pasta sauce — it turns the pasta a gorgeous red.
Community questions answered (selected)
-
Q (Yoyo): I have low white blood cell and low platelet counts. Will the beetroot and cashew soup with red dates help? Can I add peanut skin? Bro Niu: Yes — add a few dried mushrooms (dong gu) as well; mushrooms are associated with supporting white blood cell production. Peanut skin can be included.
-
Q (Anonymous): How much can one person drink per day? Will it damage the liver or kidneys? Bro Niu: Reduce all ingredients by half, make the soup, and drink it over two days (keeping the broth and solids separately). Drinking this soup does not damage the liver — the opposite, in fact.
-
Q (Kuan Xin): Can diabetics drink this soup? Bro Niu: Yes, diabetic patients can drink this soup.
Published September 11, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
