Nourilo

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Cimicifuga, Black Bean and Lean Pork Soup

Traditionally clears heat-toxin and nourishes the blood

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr 30 min
Total
1 hr 45 min
Makes
900 ml
Blood NourishmentEveryday Balance
Cimicifuga, Black Bean and Lean Pork Soup

Why people make this soup

Nourilo opens with a caution many people overlook: a healthy person should not pile on tonics, and someone with a cold or flu certainly should not — it can let the illness dig in. For lupus, where the immune system attacks the body’s own tissues, blindly “tonifying” can stir things up further. So this soup goes the other way: it is traditionally used to clear heat-toxin and nourish the blood, for lupus with blood-heat signs — flushed cheeks, achy joints and muscles, hair loss, dizziness, ringing ears, and a dry, restless feeling.

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Frequently asked questions

Who is this soup traditionally made for?

This soup is traditionally used as supportive care for people with lupus who show blood-heat signs such as flushed cheeks, achy joints and muscles, hair loss, dizziness, ringing ears, and a dry, restless feeling. It is not intended as a general tonic for healthy individuals.

Is this soup suitable if I have a cold or flu?

No. The file notes that someone with a cold or flu should not take this soup, as doing so can let the illness dig in further.

What does cimicifuga traditionally contribute to this recipe?

Cimicifuga root is bitter and is traditionally used to clear heat-toxin and help disperse rashes. Combined with black bean, goji berries, and candied dates, it forms a blood-nourishing, toxin-resolving brew.

How long does this soup take to make, and how much does it yield?

Preparation takes about 15 minutes and cooking takes 1 hour 30 minutes, for a total time of roughly 1 hour 45 minutes. The recipe simmers 1.8 litres of water down to approximately 900 ml of finished soup.

Can I make a milder everyday version without the bitter taste?

Yes. The tips in the recipe suggest dropping the cimicifuga and substituting astragalus (bei qi) instead, which makes it more suitable as an everyday family soup.

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