Chrysanthemum Leaf Soup

Chrysanthemum Leaf Soup is a delicate and fragrant Chinese vegetarian dish that showcases the unique flavor of chrysanthemum leaves. This warm and nourishing soup is perfect for a light meal or as a refreshing starter.

Ingredients

• Chrysanthemum leaves - 100 grams
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Carrot - 1 small, julienned
• Tofu - 100 grams, cubed
• Spring onions - 1 stalk, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
2. Add the vegetable broth to the pot and bring it to a gentle boil.
3. Once boiling, add the julienned carrot and cook for about 3 minutes until slightly tender.
4. Stir in the cubed tofu and soy sauce, cooking for an additional 5 minutes.
5. Add the chrysanthemum leaves to the pot and simmer for another 2-3 minutes until they are wilted and tender.
6. Season with salt and pepper to taste, then remove from heat.
7. Serve the soup hot, garnished with chopped spring onions.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• Contains anti-inflammatory properties beneficial for overall health.

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