Tangy aromatic soup

This is a mildly pungent soup with meaty stock flavour and vegetable flavors. On the more aromatic level, this tangy soup is beautifully accompanied by aromas of roses and saffron. This soup can be good in times of flu and cold as it from a TCM perspective gently nourishes and warms the body (moves Qi) trough the warm spices (LRA, 2011), and the stock builds blood (Zhang, 2016). From a Western medical perspective, stock/broth is very much composed of amino acids which has a central role in blood formation.

From a chakra perspective, the rosewater benefits the heart chakra physically (Ayurvedicyogi, 2013) with resulting psychological and spiritual nourishment.

Ingredients:

-2dl chicken stock
-0.5dl coconut milk
-2dl water
- 1 carrot
- 1/2 red onion
- 3 celery stalks
- 1/2 tsp dijon mustard
- 1/2 tsp hot curry powder
- 1 tsp rose water
- 1/3 tsp saffron
- 1 tbsp vegetable buljong

Serve with egg & bread of choice.


Method:

Chop vegetables, boil up all and let simmer for 15 min.


References

Zhang, M. (2016) 'Food functions' [Online]. Available from: http://www.maryzhang.com/food_function.htm. Accessed: 06.03.16

LRA (2011) 'Traditional Chineese Medicine Dietary Therapy [Online]. Available from: http://www.lotusrootacupuncture.com/nutritition.html. Accessed: 06.03.16

Ayurvedicyogi (2013) 'Herbal remedies from the summer garden' [Online]. Available from: http://www.ayurvedicyogi.com/herbal-remedies-from-the-garden-aloe-vera-rose-and-mint/. Accessed: 06.03.16