Soup’s On: Soup for a Change of Season

As the days grow shorter, and the leaves begin their natural evolution of colours; green to yellow then orange to red, so too do our bodies move through its own transition in preparation for the coming winter. Fatigue, low mood, and poor immune function are some of the symptoms associated with the change of season.

According to Chinese tradition, herbs and food are essential and effective ways of creating balance. In particular,  “Change of Season Soup” has been used for centuries to nourish our bodies and harmonize our minds as we move from summer to fall.

“Change of Season Soup” is known to promote immune function and support our yang (warming) energies as we face the yin (cold) of winter.  It incorporates the following herbal and food elements:

  • Astragalus root:  deep immune activator and anti-stress
  • Codonopsis: builds and nourishes qi (energy) to support blood production and detoxification, it’s a gentle warming herb
  • Dioscorea root (wild yam): supports the function of our kidney & lungs in Chinese medicine.  It is anti-inflammatory and supports digestive function
  • Lycii berries (goji berries): as an antioxidant it benefits the immune system and according to Chinese medicine, supports the kidney and liver)


Herbs for the change of season soup (Clockwise: astragalus root, codonopsis, dates, lycii berries, dioscorea root)

  • 4 sticks of astragalus root
  • 3 stick of codonopsis (10cm long)
  • 2 sticks of dioscorea root (5cm long)
  • 3 tbsp of lycii berries


  1. Combine herbs in 2L of water
  2. Bring to a boil for 10 minutes
  3. Simmer for 2 hours (add more water if needed)

Drink as a tea, or use as a base for soup and add the following ingredients:

  • chicken
  • local vegetables that are in season (carrots, squash, leek, celery, onions, shitake mushrooms, potatos
  • spices as desired; ginger and cinnamon are nice warming additions.

Enjoy 1-2 cups or bowls a day for 12 days to help warm you as the fall days become colder.


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