Parsley, Spearmint and Grass Carp Soup

Why people make this soup

Parsley (European parsley, also called ou qin or Holland parsley) and spearmint are a natural pairing for a light, aromatic soup. Research suggests parsley may support circulation, encourage the body to flush waste, and help the kidneys clear accumulated salts. Combined with spearmint — which is cooling and helps relieve surface heat — and ginger to warm the stomach, the soup is both genuinely tasty and traditionally associated with easing cold symptoms, soothing headaches, and supporting the kidneys. It cooks in under ten minutes.

Method

1. Remove the skin from the grass carp fillet and slice into bite-sized pieces.
2. Rinse the parsley and spearmint separately and set aside.
3. Slice the ginger.
4. Bring 1.2 L of water to a boil. Add all the ingredients at once.
5. Boil for 7–8 minutes.
6. Season to taste with salt and serve. Drink the soup and eat the parsley and spearmint.

Nourilo’s Tips

Parsley is available at Chinese or Asian grocers and larger supermarkets — look for it in the fresh herb section. If you cannot find grass carp, any fresh soup fish will work, or substitute with chicken breast or lean pork. Those with frequent urination at night should avoid this soup, as it has a diuretic effect.