Try to eat simply and lightly and retain a sense of calm for a day or two before taking any tonic soup. If you feel run-down or are recovering from illness, have two or three cups a day for one to two days, as often as once a week for a few weeks.
Ingredients:
Ingredients:
- 2 medium beets with green tops
- 3 tablespoon Olive oil
- 8 sticks of Astragalus
- 2 medium Reishi mushrooms (1/4 oz)
- 1/4 cup Ligustrum fruit
- Peeled and finely chopped onions
- Peeled and cut 2 carrots into ¼ inch slices
- 1 baking potato, peeled and cut into ¼ inch cubes
- Thinly sliced 1pound green cabbage
- 2 tablespoon sugar
- 3/4 cup quinoa
- 2 tablespoon red wine vinegar
- Freshly ground pepper
- Sea salt
- Heat the oven to 450 degrees.
- Trim the beet tops to 1½ inches. Then wash the beets well, and cut them in half.
- Coat them with 1 tablespoon of olive oil, wrap individually in foil, sealing tightly.
- Roast for 35-60 minutes, until the beets are easily pierced with the tip of a knife.
- Boil the Astragalus, Reishi, and Ligustrum in a large soup pot with 6 cups water
- Reduce the heat to a simmer and cook for 1 hour, uncovered, until the concentrated liquid has been reduced to 2 cups.
- Discard any solids by passing the soup through a fine strainer.
- Peel off the roasted beets and cut them into half-inch cubes.
- Sauté the onion and carrots, stirring them for 10 minutes.
- Stir in the potato and cabbage for 10 minutes.
- Add the sugar and 5 cups fresh water and boil.
- Simmer and cook it for 15 minutes. Add the cooked quinoa, beets, vinegar, and herbal broth. Then cook for another 5 minutes.
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