Astragalus soup

Ingredients

For 6 people

1 tablespoon oil, preferably olive oil
1 large onion, peeled and diced
2 carrots, diced
2 celery stalks, ends removed and diced
4 cloves garlic, smashed and skins removed
5 sprigs fresh thyme (optional)
1 sprig fresh rosemary (optional)
1 bay leaf
2 L water
50 g shiitake mushrooms, dried and soaked in water to rehydrate (optional)
150 g Astragalus root powder

Preparation

Stir-fry the onions, carrots, and celery in the oil over medium heat for 6 to 7 minutes.
When vegetables are fragrant and soft, add garlic and cook for another 1 to 2 minutes
Add water, herbs, mushrooms and Astragalus to the pot and cover
Bring to a boil before reducing heat to medium and partially cover the pot
Simmer for 20 minutes, and then filter the herbs and vegetables from the broth. To serve, add 1 teaspoon of miso paste to each bowl

Tip

You can also add Astragalus to your favourite soup! Traditionally, sliced Astragalus root is often simmered in soups for 15-30 minutes, then removed before serving. You can also use Astragalus powder.

Recommended daily portion

Consume one portion of this soup and combine it with your Astragalus tea to cover your daily intake.

Preparation and dosage

Astragalus is traditionally used as a strong decoction, made from boiling the dried root in water for a long time. The tea (decoction) dose used to manage diabetes ranges from 20 g twice a day to 60 g four times a day. Start with 40 g/day, which can be increased, according to outcome, up to 240 g/day.

Proven health benefits of Astragalus

Astragalus improves visual acuity and fundus manifestations in patients with diabetic retinopathy.

Recipes with Astragalus

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