A warm bowl of soup always tastes nourishing, especially on a cold winter day. Add tea to the broth, and the soup is even more beneficial.
What are the advantages of cooking with tea? Well, tea is packed with antioxidants (that get rid of potentially harmful, oxidizing substances in your body) and polyphenols (which work to fight against inflammation), so not only are you getting great flavor with the tea, but you’re also getting very tangible health benefits that you could add into your daily routine.
If you don’t really like green tea, our two recipes using green tea might become your favorite way to “drink” it. The flavor that green tea adds to soup is very subtle, a little herbal, with just a hint of the astringency that tea is known for. Otherwise, it’s still the familiar, savory bowl of soup you love.
Creamy Green Tea Soup with Spinach and Chicken
- 2 Quarts Chick Broth
- 8 Heaped Teaspoons Green Tea
- 1 Cup Onion, Chopped
- 4 Garlic Cloves, Finely Chopped
- 2 Carrots, Chopped
- 1 Cup Celery, Chopped
- ¼ Teaspoon Dried Thyme
- 1 Bay Leaf
- 1 Chicken Breast (1 Lbs.) Chopped into Medium Sized Pieces
- 2 Teaspoon Salt
- ½ Teaspoon Black Pepper
- Bring the chicken broth to a boil. Turn off the heat and add tea. Steep for 10 minutes then strain out the tea leaves.
- Add onion, garlic, thyme, bay leaf and chicken to the broth. Bring back to the boil. Then turn down a low simmer for 30 minutes or until the chicken is cooked.
- Add the carrots and celery and cook another 20 minutes.
- Serve hot or store in the fridge for 4-5 days.
Green Tea Chicken Soup
- 4 ½ Cups, Hot Brewed Green Tea
- 2 Garlic Cloves, Crushed
- 1 lb. Chicken Breast, Sliced Thin
- 5 oz. Baby Spinach, Extra for Garnish
- 3 Tablespoons Butter
- 6 oz. Flour
- 1 Cup Warm Milk
- 1 Cup Warm Cream
- Pecorino Shavings, To Serve
- Bring the tea and garlic to boil on medium high. Season. Add the chicken, cover, and poach for approximately 20 minutes until chicken is cooked. Take the chicken out, shred and set aside. Stir the spinach through the hot tea until wilted, then blitz until smooth.
- Heat the butter on medium until melted, then add the flour, whisking constantly for a minute. Slowly add the milk, cream and half of the spinach-tea poaching liquid while stirring and bring to boil. Add the chicken and heat through.
- Thin out with the remaining poaching liquid to your liking. Season. Serve with extra spinach and Pecorino shavings on top.
Serves approximately 6
Mexican Black Bean Soup
- 1 lb. Dried Black Beans, Rinsed
- 12 Cups Water, Divided
- 2 Medium Yellow Onions, Divided
- 8 Garlic Cloves, Divided
- ½ Teaspoon Dried Marjoram, plus more for garnish
- ½ Teaspoon Dried Oregano
- ¼ Cup Loose-Leaf Lapsang Souchong Tea Leaves
- 2 Tablespoons Olive Oil
- 4 Tomatoes, Peeled, Seeded, and Chopped in ¼-inch pieces
- ½ Teaspoon Fine Sea Salt or Tea-Smoked Salt, or more to taste
- Crumbles Fresh Goat Cheese (optional), for garnish
- 1 Jalapeño, Membranes and Seeds Removed and Thinly Sliced (optional), for garnish
- Place the beans in a large pot and cover with at least 4 inches of tap water. Soak at least 6 hours, or overnight.
- Drain and rinse the beans, return them to the pot, and add 9 cups of the water. Cut 1 of the onions in half and add both halves, along with 5 of the garlic cloves, marjoram, and oregano. Bring to a boil and immediately reduce to a simmer. Partially cover and let simmer until the beans are tender, 2 ½ to 3 hours. Add more water during cooking if the water level gets low.
- Bring the remaining 3 cups of water to a boil. Put the tea leaves in a medium bowl or measuring cup; pour boiling water over the tea leaves and steep, covered, for 6 minutes. Strain, discarding the leaves.
- When beans are tender, remove from heat. Transfer half of the beans, along with the cooked onion and garlic, to a blender or food processor. Add the steeped tea and puree, in batches if necessary. Return the pureed mixture to the remaining cooked beans.
- In a large skillet, heat the oil. Chop the remaining onion and mince the remaining 3 garlic cloves and add to the skillet, along with the tomatoes. Sauté for 5 minutes, until the onion begins to soften. Add to the soup mixture and season with salt to taste. Stir to distribute the seasonings. Serve warm, garnished with crumbled goat cheese, a few thin slices of jalapeño, if using, and a sprinkle of marjoram.
The Mexican Black Bean Soup Recipe was created by Cynthia Gold, Renowned Tea Sommelier, Chef and Author of Culinary Tea