Cold Quell Soup

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Cold Quell Soup

Serve this bold yet simple soup at the first suggestion of a cold or flu as a bit of preventative medicine: The oil from the mustard greens warms the nasal passages, helps disperse congestion, and increases energy flow throughout the body; the greens help move stuck energy; and the yam and ginger support qi and blood circulation. The yam’s sweet flavor also acts as a counterpoint to the piquant greens and ginger.


  • 1 large yam, peeled and chopped
  • 6 cups bone stock
  • 1 Tbs peeled and minced fresh ginger
  • 1½ tsp. unrefined salt, or to taste
  • 1 bunch mustard greens, stems removed and leaves chopped
  • Extra-virgin olive oil


Combine the yam, stock, ginger, and salt in a medium saucepan; place over medium-high heat and bring to a simmer. Cover, reduce the heat, and simmer for 15 minutes, or until the yam softens. Add the mustard greens and simmer for 5 minutes, or until the greens are wilted, their color darkens a bit, and their bite mellows to your liking. Adjust the seasonings, spoon into bowls, finish with a splash of oil, and serve.

Reprinted with permission from The Whole Bowl: Gluten-Free,
Dairy-Free Soups & Stews
,by Rebecca Wood and Leda Scheintaub,
The Countryman Press 2014.

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Home Recipes Cold Quell Soup