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Caldo Verde Soup

recipe: Soup
Cooking Instructions: You will need 4 potatoes, 1 onion, 4 ounces kale, 12 cloves garlic, 1 teaspoon salt, 2.5 pints water, 1 teaspoon olive oil, black pepper, 1 lemon, and some grated carrots for garnish. Chop all vegetable coarsely. Boil the garlic, kale, potatoes, and onion in salted water for about an hour. Blend the soup until smooth. Add olive oil and black pepper before serving. Add lemon and salt to taste. Garnish with grated carrots.

Treats Eastern: Potatoes and greens in this recipe work together to nourish qi and blood. This recipe is made pungent and warm by including plentiful garlic.

Treats Western: Slow digestion, feeling cold, fatigue 		Recipe ID: 270
Special Category: Vegetarian
Special Tags: Soup,
Submitted by: Justin hays from Dallas, Texas
Date Submitted: 4/26/2024
Public? True

Ingredients:

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Note: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.

# Ingredients: 15

Channels Entered:

LUNG x8 (8/15)
LARGE INTESTINE x3 (3/15)
STOMACH x13 (13/15)
SPLEEN x11 (11/15)
KIDNEY x7 (7/15)
GALLBLADDER x1 (1/15)
LIVER x7 (7/15)
HEART x5 (5/15)
SMALL INTESTINE x1 (1/15)


Temperature:

COLD x2
NEUTRAL x5
WARM x3
HOT x5


Flavors:

SWEET x12
BITTER x2
SALTY x5
SOUR x1
PUNGENT x6


Tonifies:

QI x4
BLOOD x2
YIN x4
YANG x4


Regulates:

QI x7
BLOOD x2
COLD x2
HEAT x6
DAMP x6
TOXINS x7
WIND x4
PHLEGM x7

Tai Yin Channels:

Onion(1), Kale(2), Garlic(4), Lemon(1),

Lung: 53.3% (8/15)

Warm (0.60)
COLD x1
WARM x3
HOT x4

TONIFY BLOOD x2
TONIFY YANG x4
REGULATE QI x6
REGULATE BLOOD x2
REGULATE COLD x1
REGULATE HEAT x1
DAMP x5
TOXINS x5
WIND x4
PHLEGM x6
Potato(4), Garlic(4), Salt(1), Olive Oil(1), Lemon(1),

Spleen: 73.3% (11/15)

Slightly Warm (0.27)
COLD x2
NEUTRAL x5
HOT x4

TONIFY QI x4
TONIFY YIN x4
TONIFY YANG x4
REGULATE QI x5
REGULATE BLOOD x1
REGULATE HEAT x6
DAMP x4
TOXINS x6
WIND x4
PHLEGM x5

Yang Ming Channels:

Onion(1), Salt(1), Pepper, black(1),

Large Intestine: 20.0% (3/15)

Slightly Warm (0.07)
COLD x1
WARM x1
HOT x1

REGULATE QI x2
REGULATE BLOOD x1
REGULATE COLD x2
REGULATE HEAT x1
DAMP x2
TOXINS x2
PHLEGM x2
Potato(4), Onion(1), Kale(2), Garlic(4), Salt(1), Pepper, black(1),

Stomach: 86.7% (13/15)

Warm (0.73)
COLD x1
NEUTRAL x4
WARM x3
HOT x5

TONIFY QI x4
TONIFY BLOOD x2
TONIFY YIN x4
TONIFY YANG x4
REGULATE QI x6
REGULATE BLOOD x1
REGULATE COLD x2
REGULATE HEAT x5
DAMP x6
TOXINS x6
WIND x4
PHLEGM x6

Shao Yin Channels:

Garlic(4), Pepper, black(1),

Heart: 33.3% (5/15)

Warm (0.67)
HOT x5

TONIFY YANG x4
REGULATE QI x5
REGULATE COLD x1
DAMP x5
TOXINS x5
WIND x4
PHLEGM x5
Potato(4), Salt(1), Lemon(1), Pepper, black(1),

Kidney: 46.7% (7/15)

Slightly Cool (-0.13)
COLD x2
NEUTRAL x4
HOT x1

TONIFY QI x4
TONIFY YIN x4
REGULATE QI x2
REGULATE BLOOD x1
REGULATE COLD x1
REGULATE HEAT x6
DAMP x1
TOXINS x3
PHLEGM x2

Tai Yang Channels:

Salt(1),

Small Intestine: 6.7% (1/15)

Slightly Cool (-0.13)
COLD x1

REGULATE HEAT x1
TOXINS x1

Bladder: 0% (0/15)

NOT AFFECTED

Jue Yin Channels:

Pericardium: 0% (0/15)

NOT AFFECTED

San Jiao: 0% (0/15)

NOT AFFECTED

Shao Yang Channels:

Onion(1), Garlic(4), Olive Oil(1), Lemon(1),

Liver: 46.7% (7/15)

Slightly Warm (0.47)
COLD x1
NEUTRAL x1
WARM x1
HOT x4

TONIFY YANG x4
REGULATE QI x6
REGULATE BLOOD x2
REGULATE COLD x1
REGULATE HEAT x1
DAMP x5
TOXINS x5
WIND x4
PHLEGM x6
Lemon(1),

Gallbladder: 6.7% (1/15)

Slightly Cool (-0.13)
COLD x1

REGULATE QI x1
REGULATE BLOOD x1
REGULATE HEAT x1
TOXINS x1
PHLEGM x1
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