Spring Soup Recipe
- 1 turnip, cut into thin 1-inch strips
- 2 stalks celery, cut into thin 1-inch strips
- 1 carrot, cut into thin 1-inch strips
- 1 scallion, cut into thin 1-inch strips
- 1/2 pound watercress
- 3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
- 1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
- 2 cups chicken or vegetable stock
- 2 cups water
- Salt
- Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
- Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made—the therapeutic value decreases the longer the soup sits.
