Angelica Root, Codonopsis and Lamb Soup

Why people make this soup

There is an old Chinese saying that translates roughly as: “Eating lamb in winter is like taking ginseng.” This warming soup is exactly what Nourilo has in mind when the temperature drops and the body needs something substantial — not just warm in temperature, but warming in its effect on the whole system.

Angelica root (dang gui) is one of the most widely used herbs in Chinese women’s herbal medicine, deeply associated with nourishing the blood, warming the uterus, and supporting recovery after childbirth. But raw dang gui has a strong, slightly drying quality on its own. Nourilo adds codonopsis root (dang shen) deliberately, because codonopsis tempers dang gui’s intensity, making the combination gentler and more suitable for regular use. Together with ginger, red dates, and lean lamb, the result is a broth that warms from the inside out.

Method

1. Blanch the lamb in boiling water for 3–5 minutes to remove impurities and reduce the gamey smell. Rinse and drain.
2. Pit the red dates.
3. Rinse the angelica root and codonopsis root; soak briefly in water.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours.
6. Serve warm. Drink the broth and eat the lamb and date flesh.

Nourilo’s Tips

This soup is especially suited for anyone with a spleen-stomach cold deficiency or insufficient qi and blood — both men and women can drink it freely in cold weather. However, it is not for those with an active illness or a hot constitution. One important caution: do not drink red wine with lamb or this soup. Nourilo notes that combining red wine with lamb produces an unfavourable chemical reaction in the body. White rice wine or clear broth is fine. For young children, Nourilo recommends milder options like Chinese yam, poria, lotus seed, lily bulb, and coix seeds for spleen-strengthening — save the stronger medicinal soups for adults.