Quercetin is a polyphenol, a flavonoid, found in many plants, such as citrus fruits, capers, cocoa, and ginkgo biloba. It is very present in our diet. In fact, it is the most important flavonoid in terms of quantity in human nutrition. Good news, it has extraordinary health benefits. Foods considered rich in quercetin (they contain more than 0.50 mg per 100 g) are apples, grapes, onions, artichokes, fennel, celery, beans and chickpeas, plums, turnips, peppers, strawberries, tomatoes and broccoli.

As we return from the holidays, we would like to offer you a Japanese soup with green tea, turkey and vegetables rich in quercetin. This is something comforting in the middle of winter. You can take the opportunity to thaw leftover turkey from the holiday season. We wish you a good appetite while discovering these new flavors.


-6 minced garlic cloves
-2 onions cut in half rounds
-1 piece of ginger (about 2 inches long), cut into thin slices
-1/2 bunch of coriander tied with a string
-2 ½ teaspoons coarse salt
-8 bags of Teltley, Lipton or Salada green tea
-12 cups of water or clear chicken broth
-1 fennel bulb (with the heart removed), cut into thin strips and sprinkled with lemon
-2 carrots cut into thin juliennes (2 inches long)
-3 celery stalks, diced medium
-1 red bell pepper, diced medium
-1 small turnip diced into small pieces
-2 cups sliced ​​café au lait mushrooms or Cremini mushrooms
-1 cup chickpeas, rinsed and drained
-1 medium sweet potato, peeled and diced
-1 cup small broccoli florets (steamed)
-1 ½ cup green beans, cut in three (steamed)
-3 cups leftover cooked turkey (white or brown)
-1/4 cup Japanese sake
-1/4 cup rice vinegar
-white pepper to taste

Optional ingredients :

– 1/2 cup of parsley

– 1/2 cup of chives


  1. Put 12 cups of water or clear chicken broth in a large pot. Add the coarse salt, half of your onions, ginger and the strung cilantro and bring to a boil. The whole thing should boil over medium high heat for 10 to 12 minutes.
  2. Add your green tea bags and turn off your heat for 10 minutes; this will allow the safe and delicate brewing of your tea.
  3. Steam your beans and broccoli florets. Your vegetables should be al dente. Reserve them by putting them in a container so as not to continue cooking.
  4. Now is the time to remove your tea bags, ginger slices, and string of cilantro, using a slotted spoon.
  5. Chop the garlic, parsley and chives and refrigerate for later. Prepare your chickpeas at the same time, well rinsed and drained.
  6. Cut the fennel, celery, carrots, bell pepper, sweet potato, turnip and mushrooms as shown. Do not forget to sprinkle your fennel with a dash of lemon to prevent oxidation.
  7. Bring the broth to a boil over medium heat and submerge all the vegetables mentioned in step 6. Do not add the broccoli and green beans right now. Wait between 20 to 30 minutes for the vegetables to be tender.
  8. When the vegetables are tender, add the leftover cooked turkey, garlic, parsley, chives, sake and rice vinegar. Turn off the heat immediately and add the broccoli and green beans. Add white pepper to taste.