Top 10 Soups to Boost Blood and Nourish Your Body That You Should Know

If you're looking to improve your health, why not add clams, which are richer in iron than beef, to your family meals? In addition to iron, clams are packed with essential minerals like zinc and phosphorus, which boost your immune system and help reduce common illnesses. Indeed, Squash Soup with Clams is one of the best soups to improve blood health.

Ingredients:

• 1 kg clams
• 700g squash
• 1 small shallot (or substitute with garlic)
• 3 sprigs cilantro
• 1 stalk green onion
• 1 piece of ginger
• 1 chili pepper
• 1/4 tsp fish sauce
• 1/2 tbsp cooking oil
• Common spices (pepper, seasoning powder, salt)

How to Prepare:

Boiling the clams:

• Clean the clams to remove any dirt or sand by rinsing them in water several times.
• Soak the clams in a mixture of water, salt, and chili for 1 hour or use rice washing water with a bit of salt.
• Bring water to a boil, add the clams along with a small piece of ginger. When the clams begin to open, remove them and turn off the heat.
• Let the clams cool, then remove the shells and keep the clam meat. Retain the clam broth in a bowl.

Prepare the ingredients:

• Peel and slice the ginger thinly.
• Peel and cut the squash into 2-inch long pieces, removing the seeds.
• Wash the cilantro and green onion, cut into small 1-inch pieces. Chop the shallot finely.

Marinating the clams:

• Season the clam meat with 1/3 tsp seasoning powder, 1/3 tsp salt, and 1/4 tsp fish sauce. Mix well and marinate for 10 minutes.

Sautéing the ingredients:

• Heat 1/2 tbsp cooking oil in a pot, add ginger and shallots to sauté until fragrant.
• Next, add the clams and sauté for 3-4 minutes, then add the squash and stir-fry for another 2 minutes. Add 1/2 tsp seasoning powder and 1/2 tsp seasoning salt, and stir-fry for another 3-5 minutes on medium heat.

Making the soup:

• Add the clam broth into the pot and cook for another 2-3 minutes. Season to taste.
• Finally, add green onion and cilantro, then turn off the heat.

Serving:

• The hot clam soup with squash goes perfectly with rice and some sliced chili. A bowl of fish sauce with chili on the side would make it even better.
• As you sip the soup, enjoy the sweet flavor and the delightful chewy texture of the clams on your tastebuds. It's absolutely irresistible!

As you may know, beef is an excellent source of iron. When combined with radish, which has cooling and detoxifying properties, it helps improve blood health, boosts immunity, and promotes blood circulation. This refreshing soup is perfect for summer, so enjoy it with your family!

Ingredients:

• 100g beef
• 1 white radish
• 1/2 stalk of spring onion
• 1 tsp white wine
• 1/2 tsp soy sauce
• Salt to taste

How to Prepare:

Prepare the beef:

• Rinse 100g of beef with diluted saltwater, then rinse again with clean water. Cut the beef into bite-sized pieces, slicing against the grain to prevent toughness.

Prepare the other ingredients:

• Peel and rinse the white radish, then cut it into bite-sized pieces.
• Rinse the spring onion and cut it into small pieces.

Blanch the beef:

• Place the beef pieces into boiling water for a quick blanch to cook them just enough, then remove.

Make the soup:

• Boil 1.5 liters of water, then add the blanched beef and simmer for about 15 minutes.
• Add 1 tsp of white wine and the prepared radish to the pot. Continue simmering until the radish is tender. Season with 1 tsp of salt and 1/2 tsp of soy sauce to taste.
• When ready to serve, sprinkle chopped spring onions on top.

Serving:

• Your Radish and Beef Soup is ready! The rich flavor of the beef combined with the sweet, refreshing taste of the radish creates a delicious and nutritious dish.

Bitter melon, despite its strong bitterness, pairs wonderfully with ground pork to create a flavorful and balanced dish. Not only is it nourishing, but it also provides essential nutrients and a good source of energy for the body.

Ingredients:

• 3 bitter melons
• 200g ground pork
• 50g black fungus
• 1 duck egg
• 800ml pork broth
• 1 shallot
• 2 cloves garlic
• Common seasonings: salt, pepper, seasoning powder, sugar

How to Prepare:

Prepare the ingredients:

• Wash the bitter melons, cut them in half, and scoop out the seeds with a spoon. To reduce the bitterness, soak them in cold water for 10–15 minutes, then drain.
• Soak the black fungus in water until it softens, rinse, remove the stems, and chop finely.
• Peel and chop the shallot and garlic.
• Wash the herbs and chop the spring onions for garnish.
• Pro Tip: If you prefer stuffing whole bitter melons, you can cut a straight line along the melon and carefully scrape out the seeds.

Season the filling and stuff the bitter melons:

• Mix the ground pork with the black fungus, chopped shallot, garlic, 1 duck egg, and seasonings: 1 tsp sugar, 1 tsp pepper, 1 tsp seasoning powder.
• Let the mixture marinate for 10–15 minutes to absorb the flavors.
• Take a spoonful of the filling and gently stuff it into each bitter melon, pressing the mixture tightly.

Cook the bitter melon:

• In a pot, add 800ml of pork broth and 1 tsp salt. Bring to a boil, then add the stuffed bitter melons. Season with 2 tsp of seasoning powder. Adjust to your family’s taste.
• Simmer for about 40 minutes, until the bitter melon is tender. Turn off the heat, serve in bowls, and garnish with chopped spring onions and a sprinkle of pepper. Let it cool slightly to reduce the bitterness before serving.

Final Dish:

• Now you have a delicious and visually appealing stuffed bitter melon soup to enjoy with your family during the holidays. This dish is not only nutritious but also symbolizes the idea of leaving behind bad luck and welcoming new good fortune. So, head to the kitchen and make this dish for your loved ones!

This soup is a must-try for those suffering from anemia, as the Malabar spinach is rich in iron, which aids in the production of red blood cells. When combined with crab, it creates a refreshing, nutrient-packed dish that's loved by many. The crab also provides a good dose of calcium beneficial for overall health.

Ingredients:

• 700g fresh river crab
• 100g Malabar spinach
• 100g water spinach
• 1 bottle gourd
• 1 tablespoon cooking oil
• 1/2 teaspoon minced shallots
• 20g seasoning mix

How to Prepare:

Prepare the ingredients and cook the soup:

• Start by washing the crab and all the vegetables. Then, crush the crab in a mortar with a pinch of salt. Add about 1 liter of water and knead it to release the crab meat. Strain the mixture to remove the hard shells.
• Chop the bottle gourd, Malabar spinach, and water spinach into bite-sized pieces. Heat a pot, add a little oil, and sauté the minced shallots until fragrant. Next, pour in the strained crab water and bring it to a boil. Once the broth is boiling, add the vegetables and season to taste.

Final Dish:

• This crab and Malabar spinach soup is absolutely delicious when served hot. It pairs perfectly with pickled eggplants and boiled pork for a complete meal.

This hearty and nutritious pumpkin soup with pork ribs is a delight. Not only is it delicious, but it’s also easy to prepare, with vibrant colors and a rich, savory taste. Both pumpkin and pork ribs are packed with vitamins, minerals, protein, and beneficial fatty acids, making this dish an excellent addition to your family’s meal plan.

Ingredients:

• 300g pork ribs
• 1/2 medium pumpkin (around 300g)
• 2 stalks green onions
• 2 shallots (minced)
• 1/2 tablespoon cooking oil
• Seasoning (salt, MSG, pepper, and seasoning powder)

Preparation:
Prepare and marinate the pork ribs:

• To remove the smell from the pork ribs, rinse them under cold water and soak them in a saline solution for 15 minutes. Afterward, rinse the ribs again with clean water and let them drain.
• Marinate the ribs with minced shallots, 1 teaspoon ground pepper, 1 teaspoon salt, 1/2 teaspoon MSG, and 1 teaspoon seasoning powder. Let them sit for about 30 minutes to absorb the flavors.

Prepare the vegetables:

• Peel the pumpkin, wash it thoroughly, and cut it into 1-inch thick chunks.
• Trim the roots off the green onions, wash, and chop them finely.

Cook the pumpkin and pork rib soup:

• Heat a pot over medium heat, add 1/2 tablespoon oil. When the oil is hot, add the marinated pork ribs and sauté for about 2 minutes to sear them.
• Next, pour in 1 liter of water and bring to a boil. Skim off any scum, reduce the heat to low, add 1 tablespoon of seasoning powder, cover the pot, and simmer for about 20 minutes until the ribs are tender and the broth is rich.
• After 20 minutes, add the pumpkin pieces. Turn the heat back to medium and cook for another 10 minutes until the pumpkin softens. Taste and adjust the seasoning if necessary. Add the chopped green onions and turn off the heat. Serve the soup in bowls.
• Sprinkle a little ground pepper over the soup for extra flavor and it's ready to serve!

Final Dish:

• This pumpkin and pork rib soup is wonderfully sweet and savory, with tender pumpkin and slightly fatty pork ribs melding beautifully with the sweet broth. It’s the perfect comfort food, especially when served hot with steamed rice.

Ingredients:

• 1 winter melon
• 300g chicken (wings, thighs, or breast can be used)
• Green onions and cilantro

Preparation:

• Step 1: Peel the winter melon, wash it, and cut it into bite-sized pieces.
• Step 2: Clean the chicken with salt and ginger to remove any odor, then chop it into bite-sized pieces. Let it dry, then season it with a little seasoning powder.
• Step 3: Heat oil in a pot, sauté minced garlic until fragrant, then add the chicken and cook briefly until the meat firms up. Add water to the pot to start making the soup.
• Step 4: Once the soup boils, add the winter melon and continue cooking until all ingredients are tender. Season with salt, MSG, and a bit of sugar to taste before turning off the heat.
• Step 5: Serve the soup in bowls, garnished with chopped green onions and cilantro for a colorful and fragrant finish.
• This chicken and winter melon soup is not only nourishing but also incredibly easy to make.

Ingredients:

• 500g ripe papaya
• 200g minced pork
• Seasonings (salt, seasoning powder, pepper)
• 3 tbsp cooking oil
• 1 tbsp minced garlic

Preparation:

Marinate the minced pork:

• Season the minced pork with 1/2 tsp seasoning powder and a pinch of pepper. Mix well and let it marinate for about 30 minutes to absorb the flavors.

Prepare the other ingredients:

• For the papaya, make shallow cuts on its skin to release the milky sap, then wash it thoroughly. Peel off the skin, remove the seeds, and cut it into bite-sized cubes. Soak the papaya in a solution of salt water for 15 minutes to ensure it is clean.
• Chop the green onions finely.

Cooking the soup:

• Heat 3 tbsp of oil in a pan. Once the oil is hot, add 1 tbsp of minced garlic and sauté until fragrant. Then, add the marinated minced pork and stir-fry for about 2 minutes on high heat until the pork is slightly cooked.
• Pour 800ml of water into a pot, bring it to a boil, then add the papaya. Season with 1 tbsp seasoning powder, 1/2 tsp salt, and the chopped green onions. Once the soup is done, remove from heat.

This hearty soup is packed with flavor, combining the natural sweetness of beetroot, carrots, potatoes, and a savory bone broth. Its vibrant colors are visually appealing, making it a feast for the eyes as well. Beetroot is rich in vitamins and especially high in iron, making it great for replenishing the body's blood supply.

Ingredients:

• 300g minced meat
• 300ml water
• 100g potatoes
• 100g beetroot
• 100g carrots
• 10g green onions
• 10g cilantro
• 15g seasoning powder
• 10g MSG
• 10g sugar
• 10g salt
• 20ml cooking oil

Preparation:

Prepare the vegetables:

• Peel and chop the carrots, beetroot, and potatoes into small bite-sized pieces. Rinse and drain them well. Chop the green onions and cilantro finely, and mince the shallots.

Sauté the minced meat:

• Heat 20ml of oil in a pot. Once hot, add minced shallots and sauté until fragrant. Add the minced meat, season with 5g seasoning powder, 5g MSG, and 5g sugar, and stir-fry for 3 minutes until the meat is browned.

Cooking the soup:

• Once the meat is sautéed, add boiling water gradually and cover the pot. Let it simmer for 5 minutes. Afterward, remove the foam from the top for a clear broth.
• Add the beetroot and cover to cook for 5 minutes, as beetroot takes longer to soften. Once the beetroot is tender, add the carrots and potatoes and cook for another 10 minutes on medium heat. Season with 10g seasoning powder, 5g MSG, 5g sugar, and 10g salt to taste.

Final Touch:

• Serve the soup in bowls, topping it with green onions and cilantro. Enjoy the sweetness and richness of the soup with a side of hot rice and savory dishes.

This beloved Vietnamese soup features the nutritious and simple combination of mallow, ground meat, and gourd. It’s easy to make, healthy, and a staple in many households. Mallow is rich in iron and essential minerals, making it great for boosting the blood. When paired with minced meat or shrimp, it becomes even more nutritious.

Ingredients:

• 1 bunch of mallow
• 200g ground meat
• 1 gourd
• 2 stalks of green onions
• Common seasonings: sugar, salt, MSG, seasoning powder

Preparation:

Prepare the ingredients:

• Pluck the leaves of the mallow, wash thoroughly, and lightly crush them with your hands.
• Peel and clean the gourd, then cut it in half lengthwise. Slice into half-inch thick rounds.
• Rinse the green onions and cut them into 1-inch pieces.

Cooking the soup:

• Bring 1 liter of water to a boil in a pot over high heat. Once the water is simmering, add the ground meat. Skim off the foam until the water is clear and bring it to a full boil. Add the mallow and stir well for about 2 minutes on medium heat.
• Next, add the sliced gourd and stir together with the mallow.
• Season with 2 teaspoons of sugar, 3 teaspoons of seasoning powder, 1/2 teaspoon of salt, and 1/2 teaspoon of MSG. Stir until the seasonings are dissolved.
• Once the water is boiling again, add the green onions and turn off the heat.

Final dish:

• The soup is now ready! The mallow brings a boost of vitamins, while the gourd adds a sweet, soft texture. The ground meat adds a savory richness, making it a perfect complement to hot rice. Enjoy!

Moringa soup is a popular dish in many rural areas due to its easy availability and high iron content. It’s also packed with vitamins, particularly vitamin C, which helps the body absorb iron. You can cook it with meat or dried shrimp for added flavor and nutrition.

Ingredients:

• 300g moringa leaves
• 1 gourd
• 1 tablespoon minced shallots
• 100g dried shrimp
• 2 stalks of green onions
• 1 tablespoon cooking oil
• 1 tablespoon fish sauce
• 1 teaspoon seasoning powder

Preparation:

Soak the dried shrimp:

• To clean the dried shrimp, rinse them with water a few times. Then, place them in a bowl and soak them in warm water for about 1 hour to soften.

Prepare the ingredients:

• Peel and clean the gourd, then cut it into bite-sized pieces.
• Pick and wash the moringa leaves, removing any damaged ones. Chop the green onions into small pieces.

Cooking the soup:

• Heat 1 tablespoon of oil in a pot, and sauté the minced shallots until fragrant. Add the dried shrimp and cook for about 5 minutes.
• Next, add the soaking water from the shrimp along with 1 liter of fresh water (adjust the amount of water based on your preference). Let it boil for about 5 minutes over medium heat. When the water is boiling, add the moringa leaves and cook for 2 minutes.
• Then, add the gourd and season with 1 tablespoon of fish sauce and 1 teaspoon of seasoning powder. Let the soup cook for a few more minutes, then turn off the heat.

Final dish:

• This simple soup of moringa and dried shrimp offers a clear, sweet broth with the fragrant taste of shrimp. Combined with moringa and gourd, it’s a refreshing and delicious dish that’s perfect when paired with hot rice.