Soups
Rainbow Vegetable Soup (Cai Hong Tang)
traditionally used to support detoxification, soothe the throat, and nourish the five organ systems
Why people make this soup
The idea behind rainbow eating is simple: different colours of vegetables and legumes bring different nutrients and different traditional benefits. Fresh green olives are a versatile seasonal ingredient — they pair beautifully with monk fruit for a throat-soothing drink, with green radish and almonds for another style of soup, and here they anchor a cheerful rainbow broth. When you put all five colours together, you get a soup that’s as nourishing to look at as it is to drink.
Who it suits / who should be cautious
- Suitable for the whole family, including children
- Especially good for those with a sore or uncomfortable throat, autumn dryness cough, or people who eat a lot of seafood (green olives are traditionally said to help counteract seafood toxins)
- Lean pork can be added for a heartier version; it does not change the health properties
- If you cannot find green olives, substitute 2 green apples or cucumbers
Why these ingredients (the food-therapy logic)
- Green olives (qing lan): Have a refreshing, astringent quality; in food therapy they are associated with soothing sore throats, clearing heat, and counteracting fish or seafood poisoning
- Fresh Chinese yam (xian huai shan): One of the most gentle and widely used tonics in Chinese cooking; supports spleen and stomach function, promotes digestion, and is considered nourishing for both qi and yin
- Carrot (hong luo bo): Rich in beta-carotene; in food therapy associated with supporting liver health and protecting eyesight
- Dried figs (wu hua guo): Moistening for the intestines and throat; adds sweetness and traditional detoxification properties
- Black beans with green kernel (qing ren hei dou): Supports kidney function, nourishes yin, and promotes circulation; the green kernel is considered more nutritionally active than ordinary black beans
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh green olives (qing lan) | 10–15 pieces | Rinse, then lightly crush each one with the flat of a knife |
| Fresh Chinese yam (xian huai shan) | 3 liang (~112 g) | Peel and cut into chunks |
| Carrot (hong luo bo) | 1 medium | Peel and cut into chunks |
| Dried figs (wu hua guo) | 4 pieces | Halve each one |
| Black beans with green kernel (qing ren hei dou) | 2 liang (~75 g) | Soak briefly, then rinse |
Method
- Rinse and lightly crush the green olives with the flat of a knife so the flavour can release into the soup.
- Peel and cut the Chinese yam and carrot into rough chunks.
- Halve the dried figs.
- Rinse and briefly soak the black beans.
- Place all ingredients into a pot with 8 bowls (approximately 2 litres) of water.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until it reduces to 4–5 bowls.
- Serve; eat the solid ingredients along with the broth. Lean pork can be added if desired — simply increase the cooking time to 1 hour.
Bro Niu’s tips
This soup has a wonderful natural sweetness from the figs and carrot. It clears heat, soothes the throat, and is particularly good for anyone who loves seafood — green olives are traditionally considered an antidote to fish and crab toxins. If you cannot find black beans with a green kernel, regular black beans work perfectly well.
Community questions answered (selected)
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Q (mandy): I cannot find black beans with a green kernel — can I use regular black beans instead? Bro Niu: If you cannot find green-kernel black beans, regular black beans are fine.
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Q (Nancy Z): What if I cannot find green olives? Can I substitute something else? Bro Niu: If green olives are not available, you can use 2 green apples instead; cucumber also works.
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Q (eva华): Can I add lean pork to this soup? How long should I cook it? Bro Niu: You can add lean pork. Simmer for 1 hour.
Published September 4, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
