Soups
Angelica, Rehmannia, Black Bean & Southern Jujube Soup
traditionally used to nourish liver and kidney, support blood and circulation
In short: Angelica, Rehmannia, Black Bean & Southern Jujube Soup is a soup that traditionally used to nourish liver and kidney, support blood and circulation. It is most often made for women's wellness, children's wellness, heart & circulation. Total time about 40 min. Key ingredients: black soybeans, tangerine peel.
Why people make this soup
In traditional Chinese food therapy, people with a cold-deficient constitution — which often overlaps with hypothyroid presentations — are thought to benefit from warming, blood-nourishing ingredients. This soup centres on two classic blood tonics, angelica root and prepared rehmannia, paired with black soybeans for their kidney-nourishing reputation and southern jujubes for gentle sweetness and spleen support. The combination is traditionally valued for those who experience fatigue, pallor, dizziness, or irregular menstruation associated with liver-kidney insufficiency. Adding silk-feather chicken (wu gu ji) is a time-honoured way to make the soup richer yet easier to digest.
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