Forktionary

Astragalus Vegetable Soup Detox Soup Recipe

This revitalizing Astragalus Vegetable Detox Soup is packed with antioxidants and immune-boosting power! Broccoli and tomato, a dynamic duo known for their cell-repairing and blood pressure/sugar balancing properties, star in this delicious and healthy recipe. We've made it extra gentle on digestion by removing the tomato skin (easily skipped if you prefer!), making it perfect for seniors and those with sensitive stomachs. Astragalus root (Huang Qi), a treasured Chinese herb, adds a subtle, earthy flavor and provides an immune system boost to fight fatigue. This recipe is a delicious way to nourish your body and feel fantastic!

Prep Time 20 mins
Cook Time 90 mins
Calories 59.9 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Astragalus Vegetable Soup Detox Soup 20

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Astragalus Vegetable Soup Detox Soup

  • 1 inch fresh Astragalus root or 1 tablespoon dried Astragalus root
  • 1 large head broccoli
  • 1 large tomato
  • 8 ounces cremini mushrooms
  • salt to taste
  • 6 cups water
  • pepper to taste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Astragalus Vegetable Soup Detox Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Astragalus Vegetable Soup Detox Soup

  1. Wash 1 large head of broccoli and cut into small florets.
  2. Wash 8 oz cremini mushrooms and cut in half.
  3. Wash 1 large tomato. Score the skin with a knife, blanch in boiling water for 30 seconds, then immediately transfer to ice water. Peel the skin and cut the tomato into quarters. (Optional: Skip peeling if desired).
  4. In a medium saucepan, combine 1 inch piece of fresh Astragalus root (or 1 tablespoon dried) and 6 cups of water. Bring to a boil.
  5. Reduce heat to low and simmer for 10 minutes.
  6. Strain the astragalus root, reserving the broth.
  7. Add the tomato and mushrooms to the astragalus broth. Simmer for 15 minutes.
  8. Add the broccoli florets, increase heat to medium, and cook until broccoli is tender-crisp (about 5-7 minutes).
  9. Season with salt and pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

17g

Fat

0g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Lunch Side Dishes Mushroom Recipes Asian Chinese Healthy Vegetarian Vegan Gluten Free Keto Paleo One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Clear Soups Malaysian Soups Stews Vegetables Asian Chinese Easy Beginner Cook Vegetarian Dietary Mushrooms Broccoli Tomatoes Number Of Servings 4 Hours Or Less