This soup takes so long to prepare that I make HUGE quantities. I use 3 thermal pots of 5 litres each and fill all 3 to the brim. I then freeze into portions. It comes in handy when anyone is sick and can't eat heavy meals. One bowl of this soup delivers a lot of nutrition and is very digestible. Thanks to the astragalus herbal stock at its base, it also helps immunity along by increasing white blood cells when taken on a regular basis. The frozen blocks also mean that a nutritious meal can be ready in 15 minutes with some fish balls, greens and garden herbs thrown into the soup.
This is the quantity of vegetables we lugged home from the market.
All the vegetables become this small lump of fibre that we threw out at the end.
Step 1: Bring water to boil with wolfberry seeds, astragalus, red dates, ikan bilis and soy beans.
Step 2: Cook in a thermal pot over 12 hours, reheating every 3 hours to make sure the water in the thermal pot stays hot.
Step 3: Strain away the herbs and throw. Boil vegetables in the herbal stock. Cook in thermal pot over 12 hours again.
Step 4: Cool the pot of soup. Stick in a handheld blender into the cooled soup and blend thoroughly.
Step 5: Strain the liquid through a sieve.
Step 6: Microwave russet potatoes.
Step 7: Blend the potatoes into the soup.
Step 8: Add in evaporated milk to make it creamy.
Step 9: Some like it without milk. Some like it with. In our family, evaporated milk is a must.