Astragalus Vegetable Soup Detox Soup Recipes
DETOX SOUP
Provided by Giada De Laurentiis
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
- Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.
Nutrition Facts : Calories 119, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 62 milligrams, Sodium 367 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 20 grams, Sugar 1 grams
ASTRAGALUS VEGETABLE SOUP (DETOX SOUP)
Broccoli and tomato is considered a great anti-oxidant pair. They are reputed to aid in cell repair, balance blood pressure and lower blood sugar. However, they are not suitable for everyone. Those with kidney problems should avoid them. This astragalus vegetable recipe tells you to remove the tomato skin because it is not easily digested. This is good for people who have digestive issues or for the elderly. If you like the skin (like me), you can skip that step. Astragalus root, known as 黄芪 huang qi in mandarin, is a common chinese herb used to boost the immune system and helps relieve fatigue. If you are new to it, add just a little so that the taste is not too strong.
Provided by abbynkt
Categories Clear Soup
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Wash the broccoli and cut into little florets.
- Wash the mushrooms and cut in half.
- Wash the tomato, remove the skin by scoring the skin with a knife and blanch the tomato with hot water and cold water. The skin should shrink from the fruit making it easy to remove. Cut the fruit into quarters.
- Bring the astragalus and water to boil. Lower the heat and cook for 10 minutes. Strain off the root and keep the broth then add the rest of the ingredients to the broth.
- Add the tomato and mushrooms and cook a further 15 minutes.
- Lastly, add the broccoli, turn up the heat and cook till broccoli is done.
- Add salt to taste.
Nutrition Facts : Calories 59.9, Fat 0.7, SaturatedFat 0.1, Sodium 1221.4, Carbohydrate 12, Fiber 4.4, Sugar 4.2, Protein 4.4
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