Seasonal food exists for a reason. Its vitamins, flavonoids, minerals, and natural enzymes are designed to nourish us exactly when we need them most. In this season, they help reinforce immunity, open detox pathways, harmonize meridian channels, and provide the fuel for our healing processes.
時令食材自有其道理。它所含的維他命、類黃酮、礦物質與天然酵素，正正是在我們最需要的時候提供滋養。在這個季節，它們有助強化免疫、打開排毒通道、調和經絡，並為身體的修復過程提供燃料。

In Western nutrition, Vitamin A, C, D, zinc, glutathione, and essential fatty acids are emphasized for immunity, while choline and cholesterol support hormone balance and cellular function.
在西方營養學中，維他命 A、C、D、鋅、谷胱甘肽及必需脂肪酸被視為免疫的關鍵；而膽鹼和膽固醇則提供荷爾蒙平衡與細胞功能。

In Traditional Chinese Medicine (TCM), late autumn and winter correspond to the Water element and the Kidney–Bladder meridians. The cold and damp can strain digestion, joints, and cognitive clarity. Supporting the Kidneys and Spleen through warming, hearty foods builds resilience against seasonal sickness and emotional heaviness.
在中醫理論中，深秋與冬天屬於「水」元素，對應腎與膀胱經。寒濕容易損傷消化、關節與思維清晰度。透過溫性的食物來補益腎脾，有助增強對季節性疾病及沉重情緒的抵抗力。

In Ayurveda, winter aggravates vāta and kapha, manifesting as indigestion, joint stiffness, loneliness, or seasonal depression. A warm, spiced soup helps to rebalance appetite, comfort the mind, and ease digestion across traditions.
在阿育吠陀醫學中，冬季會加重 vāta 與 kapha，表現為消化不良、關節僵硬、孤獨或季節性抑鬱。溫性的香料湯能幫助重整食慾、安撫心神並促進消化。

Why Soup Heals in Winter
為何冬季喝湯特別療癒

The Three Brains — head, heart, and gut are all affected by seasonal change. Dull skin, slower cognition, indigestion, and low mood can all be signs of cold-damp stagnation in the body. Soup offers warmth, moisture, and digestibility. Spices, seeds, and roots also bring protective compounds: anti-inflammatory, antimicrobial, antiviral, and even adaptogenic properties that guard against seasonal stress.
「三腦」之稱的頭腦、心腦與腸腦都會受到季節變化影響。皮膚暗啞、思維遲緩、消化不良、情緒低落，皆可能是體內寒濕鬱滯的表現。湯水能提供溫暖、滋潤與易消化的特性；香料、種子與根類更蘊含保護成分，具抗炎、抗菌、抗病毒甚至適應原效用，幫助抵禦季節性壓力。

Ingredients
材料

Main 主料

• 1 medium butternut squash, chopped (spaghetti squash leftovers also work)
  1 個中型冬南瓜，切塊（意粉瓜剩餘亦可）
• 2 medium carrots, chopped
  2 條中型紅蘿蔔，切塊
• 1 stalk celery, chopped
  1 條西芹，切碎
• 1 bunch kale leaves (dinosaur kale preferred), stems removed
  1 束羽衣甘藍葉（建議用黑羽衣甘藍），去梗
• 1 cup hemp seeds
  1 杯火麻仁
• 1 liter coconut cream
  1 公升椰漿
• 1 tbsp ghee
  1 湯匙酥油

Seasonings 調味料

• ½ tsp fresh ginger, ground (or dried for stronger effect)
  ½ 茶匙新鮮薑末（或乾薑以增強效果）
• ½ tsp turmeric powder
  ½ 茶匙薑黃粉
• 1 tsp dried oregano
  1 茶匙乾牛至
• 1 tsp dried rosemary
  1 茶匙乾迷迭香
• ½ tsp dried thyme
  ½ 茶匙乾百里香
• ½ tsp cardamom powder
  ½ 茶匙豆蔻粉
• 1 tsp onion powder
  1 茶匙洋蔥粉

Optional 可選配料

• 3 cherry belle radishes, sliced
  3 個櫻桃蘿蔔，切片
• Pinch cayenne powder
  少許辣椒粉
• Pinch black pepper
  少許黑胡椒
• Pinch sea salt / pink salt
  少許海鹽／玫瑰鹽

Instructions
做法

• Add all main ingredients to a crockpot (or slow cooker).
  將所有主料放入燉鍋（或慢煮鍋）。
• Add seasonings, cover with lid, and cook on High for about 4 hours.
  加入調味料，加蓋，用高火煮約 4 小時。
• Blend with a hand blender (or transfer to a high-speed blender) until smooth.
  用手持攪拌器打碎（或倒入高速攪拌機），直至順滑。
• Garnish with radish slices, cayenne, salt, and pepper.
  加入蘿蔔片、辣椒粉、鹽和胡椒裝飾。
• Serve hot.
  趁熱享用。

(If using a pressure cooker or stovetop pot, adjust cooking time accordingly.)
（如用壓力鍋或明火鍋，請相應調整時間。）

Seasonal Wisdom: The Alchemy of Ginger
時令智慧：薑的煉化

Ginger is more than spice, it is transformation itself. In its raw form, it carries gingerol, abundant and supportive for digestion, circulation, and gentle warmth. Yet when ginger is steamed, roasted, or dried beneath the sun, gingerol transforms into shogaol, a compound over ten times stronger in medicinal effect.
薑不僅是香料，它本身就是轉化物。生薑含有薑辣素，能助消化、促循環並帶來溫和暖意。而當薑經蒸、烤或日曬後，薑辣素便會轉化為薑烯酚，其藥效比前者強逾十倍。

Fresh ginger comforts; dried ginger empowers. One soothes the sensitive gut, the other drives out cold and damp with fiery precision. Choosing between them allows you to fine-tune this soup to your constitution.
生薑予人安慰；乾薑賦人力量。前者舒緩敏感腸胃，後者精準驅寒祛濕。選擇哪一種，正好讓這碗湯更貼合你的體質。

Caveats 注意事項

Fresh vs. dried ginger: Fresh is gentler for sensitive digestion; dried is hotter and stronger for dispersing cold.
生薑 vs. 乾薑：生薑較溫和，適合腸胃敏感；乾薑較烈，驅寒效果更強。

Radish and certain herbs are high in phenols and may stress sulfation pathways (PST). Avoid or Consume in moderation if sensitive.
蘿蔔及部分香草含有較高酚類，或增加硫酸化途徑（PST）負擔。若屬敏感體質，宜適量或避免食用。

Black pepper stimulates digestive enzymes and immunity but is high in oxalates; avoid if oxalate-sensitive.
黑胡椒可刺激消化酵素並提升免疫，但草酸含量高；如對草酸敏感人士宜避免。

TCM Caveat: When This Soup Isn’t Suitable
中醫提醒：此湯並非人人適合

Not suitable for:
不宜人士：

Excess Heat / Yin Deficiency with Fire symptoms: night sweats, red tongue, hot palms/soles. The warming spices may aggravate dryness and heat.
陰虛火旺症狀：盜汗、舌紅、手心腳心發熱。溫熱香料或會加劇燥熱。

Damp-Phlegm Constitution symptoms: heaviness, bloating, thick greasy tongue coating, sluggish digestion. The richness of coconut cream and hemp may worsen dampness.
痰濕體質症狀：沉重、腹脹、舌苔厚膩、消化遲緩。椰漿與火麻仁的厚膩可能加重濕困。

Weak Spleen Qi with Loose Stools symptoms: poor appetite, bloating, diarrhea, fatigue. The heaviness of coconut and roughness of kale may be too taxing.
脾虛泄瀉症狀：納呆、腹脹、腹瀉、乏力。椰漿之厚膩及羽衣甘藍之粗糙或過於勞脾。

Best suited for:
最適合體質：

Cold-damp, Qi-deficient, or Yang-deficient constitutions such as fatigue, cold hands and feet, seasonal depression, joint stiffness. The warmth of ginger, turmeric, and ghee helps restore balance.
寒濕、氣虛或陽虛體質症狀：疲倦、手腳冰冷、季節性抑鬱、關節僵硬。薑、薑黃與酥油的溫性有助恢復平衡。

Closing Note
結語

This soup is nutritionally dense, energetically warming, and seasonally aligned. It brings together the wisdom of Western nutrition, TCM, and Ayurveda to support immunity, digestion, and mood in the colder months. Adjust the herbs and spices to your constitution, and let the bowl serve as both comfort and medicine.
這碗湯營養豐富、能量溫暖，並順應時令。它融合西方營養學、中醫與阿育吠陀智慧，在寒冷季節支援免疫、消化與情緒。根據體質調整香草與香料，讓這碗湯既是安慰，也是良藥。

Bon Appétit x

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Photos: Noirstone | Unsplash J M | Unsplash Kate Ibragimova |