A cooling soup that benefits qi, yin and blood, while helping dispel phlegm, damp and water. The wheat provides an interesting and hearty texture, and it is not difficult to prepare.

Preparation time: 15 minutes
Cooking time: 80 minutes
Serves: 4
  • 6 ounces wheat/spelt grains
  • 2 ½ pints vegetable stock
  • 1 onion
  • 2 tablespoons olive oil
  • 4 ounces carrots
  • ½ pound
  • celeriac1 tomato
  • 2 cloves garlic
  • 4 tablespoons seaweed* (optional)
    • *Hijiki is good, but any seaweed broken into small pieces will do.
  • 1 ½ teaspoons dried dill
  • Juice of 1 lemon
  • Salt and pepper
  • Fresh parsley (as garnish)




Bring the wheat to a boil in the vegetable stock. Turn off the heat, and leave it to soak overnight (if possible) or for at least one hour.
Chop the onion, carrot, and celeriac into small pieces. Fry the onion in the olive oil until it softens, then add the carrot and celeriac, stirring frequently for 5-10 minutes.
Combine the wheat and its liquid with the chopped tomato, garlic, and seaweed (if using). Cook slowly for an hour or more until the wheat is soft and breaking open. Add the dill about halfway through the cooking. Season to taste with lemon, and garnish with fresh parsley.


  • Cool and sweet
  • Strengthens the Heart and Kidney
  • Tonifies yin and balances the nervous system
  • Nourishes Kidney yin and acts against phlegm and water
  • Benefits the Liver
  • Nourishes yin and blood and cools heat