Honestly, when my mom suggested this soup recipe, I was on the fence about it. I’ve just never encountered Artichoke soup before ,but then again in asian cultures we have papaya soup so why am I even surprised ?

The best part about this recipe is that we make use of the leftovers. Go try out this Artichoke and Mango Cream Cheese recipe first ,then come back and use the leftovers for this delicious soup!

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INGREDIENTS:

35 to 40 pieces of outer leaves of artichoke.
200g dry chinese yam
20g apricot kernel (south)
5g apricot kernel (North)
1 carrot
3 dry figs
150g lean meat
4 or 5 mushrooms (hericium erinaceus)
3000 ml of water

INSTRUCTIONS

Wash all ingredients. Make sure to wash each artichoke leaf separately.

Submerge the mushrooms (hericium erinaceus) in water until it becomes soft. Then cut the top of the middle of the mushroom. Rinse in water and then squeeze out the water.

Peel the red carrots and cut them into pieces.

Boil the lean meat with water to clean up all the dirt and cut it into pieces.

Put in all the ingredients in after the water is boiled. Boil at high heat for about 15 minutes and turn on medium heat for about 45 minutes.

Mix well and serve.

Let us know if you like it ! Hope you guys are having a great week!