Experts believe the therapeutic value of soup comes in part from the ease with which the body assimilates the ingredients, broken down by simmering, as well as from the synergy of food and herbs cooked together. Soups don't require much energy to digest so in many cultures they are often used instead of food when a person is sick. (For example, chicken soup: the Jewish penicillin). Soup is an ideal vehicle for introducing therapeutic substances into the daily routine. You can eat soups containing tonic herbs and food daily for preventative health.
To make a good tonic soup, use a non-metallic pot such as a ceramic or crock pot. Cook the ingredients over low heat. Simmering gently leaches out the energetic and therapeutic properties of the foods, rather than destroying them.
Fall is the season of the lung, which is nourished by pungent foods, and must be protected from excessive dryness, and from ailments like cods, bronchitis, and the flu. Winter is an important time to tonify the kidneys with soups. As you strengthen the kidneys, you strengthen the whole body.
Soup Recipe for Cold & Flu
3 whole scallions, sliced into thin 1" strips
1 ounce black or white soybeans
5 quarter-sized slices ginger, cut into 1" strips
2 pints water
Bring all ingredients to a boil. Cover and simmer over very low heat for thirty minutes. Makes 2 servings.
Recipe for Kidney Tonic Soup
1/4 ounce fennel seeds
1/4 ounce cinnamon bark
Dried orange peel (about 1/2 of an orange)
2 scallions, cut into thin 1" strips
3 cloves garlic, pressed or chopped fine
3 quarter-sized slices ginger, cut into 1" strips
1/4 pound tofu (or cooked chicken) 1" cubes
1 quart vegetable or chicken stock
Place fennel, cinnamon, and orange peel in a tea strainer or herb floater. Place with other ingredients in a pot. Bring to a boil and simmer, covered for forty minutes. Remove strainer and serve. Makes 2 servings.
by Judy Burger
