As summer begins to wind down, Traditional Chinese Medicine (TCM) recognizes a unique transitional season known as Late Summer. This season is associated with the Earth element, the Spleen, and the Stomach, and is traditionally considered a time to focus on nourishment, digestion, and balance.
During the height of summer, we may naturally gravitate toward lighter meals, fresh salads, smoothies, cold drinks, and plenty of raw fruits and vegetables. While these foods can be refreshing, TCM dietary therapy traditionally emphasizes a shift toward warm, cooked, and nourishing foods as we move through Late Summer.
The Earth Element and Digestion
In TCM, the Spleen and Stomach play an important role in the process of transforming food and drink into the Qi and Blood that nourish the body. When this system is functioning well, digestion is thought to be supported and the body can make better use of the nourishment it receives.
Late Summer is therefore a wonderful time to give a little extra attention to our digestive habits. This doesn’t necessarily mean making major changes to your diet. Simple practices such as eating regular meals, taking time to enjoy your food, and choosing more cooked foods can be a gentle way to support digestion. TCM also places importance on eating according to the season. As we transition away from the heat and activity of summer, warm soups, cooked vegetables, grains, and lightly cooked proteins can provide comforting and nourishing meals without feeling overly heavy.
A TCM-Inspired Late Summer Soup
Soup is an easy way to bring together several of these principles. This Late Summer Nourishing Soup combines naturally sweet vegetables, warming ginger, mushrooms, rice, and broth to create a simple meal that is comforting and easy to enjoy.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup butternut squash, cubed
- 1 medium carrot, sliced
- 1 cup sweet potato, cubed
- ½ cup shiitake mushrooms, sliced
- ½ cup cooked white rice
- 1–2 slices fresh ginger
- 1 small garlic clove, minced
- 1 cup bok choy or spinach
- 1 green onion, sliced
- Salt to taste
- Optional: shredded chicken or tofu for additional protein
Directions Add the broth, ginger, garlic, squash, carrot, sweet potato, and mushrooms to a large pot. Bring to a gentle boil, then reduce the heat and simmer for approximately 20 minutes, or until the vegetables are tender. Stir in the cooked rice and shredded chicken or tofu, if using. Add the greens during the final few minutes of cooking. Season to taste and finish with sliced green onion.
Why These Ingredients?
From a TCM dietary perspective, many of the ingredients in this soup are traditionally considered supportive of the Earth element and digestion.
Sweet potato and squash have a naturally sweet flavour and are commonly used in TCM diet therapy to nourish and support the Spleen.
Ginger is warming and is traditionally used to support digestion and help balance foods that may be more cooling.
Rice is a simple, gentle grain that is commonly incorporated into TCM dietary practices.
Mushrooms and cooked vegetables add nourishment while keeping the meal warm and comforting.
The goal isn’t to follow a strict diet or avoid all cold or raw foods. Instead, Late Summer can be viewed as an opportunity to become more mindful of how different foods make you feel and to find a balance that works for your body. 
Embracing the Transition
Late Summer is a season of transition. It sits between the outward energy of summer and the more inward energy associated with autumn. TCM encourages us to work with these seasonal changes rather than against them.
Try slowing down at mealtimes, choosing nourishing cooked foods, and giving your digestion a little extra attention. Sometimes wellness can be as simple as sitting down with a warm bowl of soup and taking the time to enjoy it.
From our clinic to your kitchen, we hope this Late Summer recipe brings a little warmth and nourishment to your table.
