Chi Soup Recipe

Prepare aromatics

Peel and finely chop the yellow onion. Peel and mince the garlic. Peel the ginger and grate or mince finely.

In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5–6 minutes.

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant but not browned.

Pour in 6 cups vegetable broth and 1 cup water. Scrape any browned bits from the bottom of the pot. Bring to a gentle simmer.

Season the simmering broth with 1 teaspoon sea salt and 1 teaspoon black pepper. Taste and adjust later as needed.

While the broth comes to a simmer, dice the potatoes into roughly 1/2-inch cubes and dice the carrot (if using). If using fresh tomatoes, core and chop them; if using canned crushed tomatoes, measure 2 cups.

Add the diced potatoes and carrot to the simmering broth. Simmer gently until the potatoes are almost tender, about 10–12 minutes.

Add the tomatoes to the pot and stir to combine. Continue simmering for another 8–10 minutes so tomatoes loosen and meld into the broth.

Stir in the chopped spinach during the final 2–3 minutes of cooking so it wilts but retains bright color.

If using red lentils, rinse them and add them to the pot when you add the potatoes. They will cook and soften within the same 10–12 minute window. If using only cooked mixed beans, rinse and drain them well.

About 5 minutes before the soup is done, stir in 1.5 cups of mixed cooked beans so they heat through but do not break down completely. Taste and adjust consistency—if too thick, add up to 1/2 cup water or broth.

Stir in 1 tablespoon soy sauce or tamari and 1 teaspoon rice vinegar or lemon juice. Taste and adjust salt/acid as desired.

Remove the pot from heat. Stir in 1/2 teaspoon sesame oil if using for a subtle toasty note.

Ladle the clear-ish broth with vegetables and beans into bowls. Top each bowl with 1–2 teaspoons of soaked goji berries (about 2 tablespoons total for the whole pot) and sprinkle with chopped cilantro or parsley.

Serve immediately while hot. Leftovers can be refrigerated up to 4 days; reheat gently and add a splash of broth or water if the soup has thickened.