Goji Berry Soup

Let’s start the New Year with a health boost!  I love this soup when I’m in the need for some extra sustenance and nourishment.  Goji berries have been used in traditional Chinese medicine for many years, where they have long been a staple in soups, stews, and teas.  Today they are soaring in popularity all over the world as a ‘superfood.’  Goji berries lend themselves easily to a variety of dishes, both sweet and savory.  The initial idea for this soup came from James Wong’s Goji Berry and Shiitake Soup , which utilizes goji berries, shiitake mushrooms and the timeless concept of chicken soup to make wholesome tonic.  This is my version.

This soup can help you detox so I use lots of onions, garlic, which have blood purifying qualities and some ginger to aid with digestion.  The goji berries act as an antioxidant supplement, but the true nutrition comes from the vegetables.  I put several chilies in the broth to give it a kick and get your system going.   A few tablespoons of rice vinegar at the end give it that last bit of acidic tartness.

Garnish with your favorite herbs and get ready to start the New Year with a clean slate.

Goji Berry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 oz./115g dried goji berries
  • 1 large carrot, chopped
  • 2 red bell peppers, chopped
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • ½ head of small green cabbage, finely sliced
  • 2 inch/5 cm piece of root ginger, minced
  • 2 fresh medium chilies, finely chopped
  • 1 bulb garlic, minced
  • 2 tbsp/30 mL Shaoxing wine
  • 2 tbsp/30 mL light soy sauce
  • 1 tbsp/30 mL rice vinegar
Instructions
  1. In a bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate, about 10 minutes.
  2. In the meantime, heat a neutral oil over medium heat. Add carrots, celery, bell pepper, and onions; cook until softened, about 7 minutes.
  3. Add ginger, chilies, and garlic, cook an additional 3 minutes, stirring frequently. Add Shaoxing wine to deglaze the pan. Allow alcohol to cook off, about 2 minutes
  4. Turn up heat to high and add 6 cups of water, bring to a boil before turning heat down to low simmer. Add cabbage soy sauce and vinegar. Allow all ingredients to simmer together for at least 30 minutes to develop soup broth’s flavor. Stir occasionally.
  5. Five minutes before serving drain the goji berries and add to soup. Salt to taste.
  6. Garnish individual servings with chilies and green onions.

 

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