Soups
Beetroot, Asparagus and Corn Soup
Antioxidant-rich vegetables traditionally taken for general wellness
Why people make this soup
Bro Niu shares this one as a warm, everyday wellness pot. Beetroot’s deep red pigment (betalain) and juice are natural antioxidants, and asparagus — sometimes called the “king of vegetables” — is prized as an excellent wholesome food. Combined with naturally sweet corn and carrot, this becomes a tasty, nutritious soup that the whole family, young and old, can enjoy.
Who it suits / who should be cautious
- A gentle, all-ages soup for general wellness
- For a richer pot, add some lean pork shin
- If you have a thyroid condition, see Bro Niu’s note below about avoiding very cold-natured foods and high-iodine items like kelp and seaweed
Why these ingredients (the food-therapy logic)
- Beetroot (hong cai tou): Its red pigment and juice are natural antioxidants, traditionally associated with supporting the liver.
- Asparagus (lu sun): Prized as a wholesome, nutrient-rich vegetable, traditionally regarded as supportive for general health.
- Corn and carrot (su mi, hong luo bo): Naturally sweet, they round out the soup and make it pleasant for all ages.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Beetroot | 1 | Peeled, with leaves; washed and cut into chunks |
| Asparagus | ~113–150 g | Cut into segments |
| Sweet corn | 1 cob | Husked, cut into chunks |
| Carrot | 1 | Peeled, cut into chunks |
Method
- Peel the beetroot; wash it along with the leaves and cut into chunks.
- Cut the asparagus into segments. Husk the corn and cut into chunks. Peel and chunk the carrot.
- Bring all ingredients to a boil in 8 bowls of water and simmer for about 1.5 hours, reducing to 4–5 bowls. Serve.
Bro Niu’s tips
The most tender, prized part of asparagus is the tip. Bro Niu usually slices the tender upper half to stir-fry and eat whole, saving the tougher lower half for soup. If you are cooking for several people, add some pork shin for an even sweeter, richer broth.
Community questions answered (selected)
- Q (Rita): A few friends around me have had breast cancer — some only in their 40s–50s. Is there a soup or tea to support prevention? Bro Niu: During and after cancer treatment it helps to avoid sweets, high-fat foods and dairy, which cancer cells favor. Limit hormone-raised poultry, farmed fish and oversized fruit and vegetables; choose fresh, traditionally grown produce, organic if possible. To support blood cells you can make a “four-reds” soup every other day — red beans, red-skinned peanuts, goji berries and red dates. A beiqi-goji-red-date tea up to 4 times a week supports immunity, and a beetroot vegetable borscht 2–3 times a week is good too.
- Q (Huo Ma Jun Xing): I have a thyroid nodule — can I drink this beetroot soup? Could it make the nodule larger? Bro Niu: You can drink the beetroot soup. Day to day, eat fewer very cold-natured foods and avoid high-iodine items such as kelp and seaweed.
Published February 25, 2025 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
