Wolfberry Leaf, Goji & Egg White Soup

Why people make this soup

As we age, metabolism slows and the liver tends to hold on to more, so Nourilo likes to work liver-supporting foods into everyday meals. Long-simmered herbal soups aren’t for everyone — not everyone has the time or takes to the taste — so a quick vegetable soup that still supports the liver is ideal. Wolfberry leaf (the leaf of the goji plant) is traditionally valued for the liver and eyes, and is associated with supporting the small blood vessels of the liver; the leaf is said to carry even more of these benefits than the berry. This light soup is traditionally taken to support the eyes and the liver, with a nod toward the “three highs” too.

Method

1. Pluck the leaves from the wolfberry stems and soak/rinse them; rinse the stems and cut into sections. Soak and rinse the goji berries. Beat the egg whites with a little salt.
2. Bring 1.5–1.8 L of water to a boil and cook the wolfberry stems for 15 minutes, then scoop them out.
3. Add the leaves and goji berries and cook another 10 minutes.
4. Pour in the beaten egg whites, then turn off the heat. Drink the soup and eat the contents.

Nourilo’s Tips

Boiling the wolfberry with its stems is traditionally said to support the liver and kidneys and ease lung heat. It is associated with helping children’s restlessness and thirst, conjunctivitis, and weakness of the lower back and knees from liver-kidney insufficiency. But while eating wolfberry leaf, avoid milk, goat’s milk and dairy at the same time, and don’t take it during a cold or inflammation.