Root Vegetable Soup with Jujubes and Goji Berries
Why we love this dish:
Jujubes or red dates are a very TCM postpartum ingredient that is considered warming and is used to replenish the heat that is lost in labor. The goal is to replenish, nourish and improve blood circulation which is vital the first few days after labor.
They are also high in fiber and Vitamin C! Goji berries contain Iron, Vitamin C, and over 500% of the necessary value of Vitamin A—an intense antioxidant powerhouse of a berry. These ingredients help add a delicious natural sweetness to this comforting soup.
¾ cup onions, medium dice
½ cup of butternut squash, peeled and seeded and cubed
½ cup of sweet potatoes, peeled and cubed
½ cup of delicata squash or any squash is fine
¾ cup of radish - daikon or any other type is fine
Freshly grated ginger or 1-2 tbsp of powdered ginger
¼ cup of goji berries
1-2 tbsp of olive oil or ghee
Salt & pepper to taste
Option: Furikake or Sesame Seeds to garnish
Add oil to a small pot, add onions and grate fresh ginger and stir well until fragrant and onions are translucent. Add butternut squash, sweet potatoes and delicata squash. Add 2 cups of water to the pot or until vegetables are covered. Season with salt & pepper as needed. Boil then simmer until vegetables are soft for about 20 minutes. Add 2 more cups of water then add jujubes, goji berries and radishes. Grate more ginger if you’d like. Simmer until jujubes & goji berries are soft.
Add to a bowl - top with Furikake mix or sesame seeds.