Chinese Yam, Carrot, Black Bean and Quail Soup

Why people make this soup

Children growing up today face a very different world from past generations: heavy school workloads, tutoring sessions, and long hours in front of screens can all reduce the outdoor activity and quality sleep that healthy growth depends on. Nourilo often hears from parents asking what they can do through diet to give their children a better foundation. While no soup can substitute for good sleep, regular exercise, sunlight, and balanced meals, this particular combination of ingredients has long been used in Chinese food therapy to nourish the kidneys and spleen — the organ systems most closely associated, in traditional thinking, with bone development and growth. It is a tasty, low-calorie, nutrient-rich soup that the whole family can enjoy together.

Method

1. Thaw the frozen quail completely. Clean thoroughly, then blanch in boiling water for a few minutes to remove impurities; drain and set aside.
2. Peel the Chinese yam and carrot; cut both into medium-sized chunks.
3. Rinse and soak the black beans and peanuts for at least 30 minutes; drain.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil over high heat, then reduce to a medium-low simmer and cook for 2 hours until reduced to approximately 1.2 L.
6. Serve with the soup and eat the solid ingredients — particularly the yam, beans, and dates.

Nourilo’s Tips

This soup is delicious and suits the whole family from young to old. Frozen French quail is widely available at larger frozen-food shops and some supermarkets. Quail is considered a particularly good tonic bird in Chinese food therapy — it nourishes the five organ systems and helps strengthen constitution. If peanuts are not suitable for your family, simply leave them out and add an extra 40 g of black beans.