Name: Spring Soup
Yield: Serves 2
Ingredients: 1 turnip, cut into thin 1-inch strips; 2 stalks celery, cut into thin 1-inch strips; 1 carrot, cut into thin 1-inch strips; 1 scallion, cut into thin 1-inch strips; 1/2 pound watercress; 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips; 1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes; 2 cups chicken or vegetable stock; 2 cups water; Salt

Benefits: Anti-Inflammation + Metabolism + Cleansing

As the name would suggest, this soup is perfect to eat in the spring, just when your body is most naturally poised for cleansing. This soup, traditionally eaten in China as a springtime ritual, has natural detoxifying properties, mainly deriving from the watercress. Watercress has natural diuretic properties that help you release excess fluids, which often contain toxins and waste products. Of course, feel free to eat this soup for cleansing any time of year!

Recipe information

Yield
Serves 2

Ingredients

1

turnip, cut into thin 1-inch strips

2

stalks celery, cut into thin 1-inch strips

1

carrot, cut into thin 1-inch strips

1

scallion, cut into thin 1-inch strips

1

/2 pound watercress

3

quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips

1

cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes

2

cups chicken or vegetable stock

2

cups water

Salt

Need to make a substitution?

Preparation

Step 1
1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
Step 2
2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made—the therapeutic value decreases the longer the soup sits.

From Dr. Mao's Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy by Dr. Mao Shing Ni. Text copyright © 2012 by Dr. Mao Shing Ni; photography copyright © by Philip Dixon. Published by Andrews McMeel Publishing, LLC.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes