Beetroot and Red Legume Vegetable Soup

Why people make this soup

In Hong Kong’s high-pressure, long-hours culture, Nourilo has noticed how many middle-aged people walk around with a pale, sallow, or lacklustre complexion — signs that, in Chinese food therapy, point to a combination of qi deficiency and blood insufficiency. The symptoms are familiar: feeling perpetually tired, getting out of breath on slopes, speaking with low energy, feeling cold, sweating without exertion, and struggling to sleep deeply. When the brain is not getting enough nourishment through the blood, dizziness, poor memory, and even hair thinning can follow.

The remedy in food therapy has a simple visual logic: red foods nourish blood. Beetroot, red-skinned peanuts, red beans, red dates, and goji berries are all associated with supporting blood production in the traditional framework. Nourilo’s soup brings all of these together in a beautiful, naturally sweet broth that is also fully vegan-friendly.

Method

1. Peel the beetroot and cut into rough cubes. Peel the chestnuts. Pit the red dates.
2. Soak and rinse the red-skinned peanuts, red beans, and soybeans.
3. Combine all ingredients in a large pot with 2.4 L of water. Bring to a boil.
4. Reduce heat and simmer for about 1.5 hours until the soup reduces to 1.2–1.5 L.
5. Serve warm. Drink the broth and eat all the ingredients together for the best effect.

Nourilo’s Tips

• This soup is naturally sweet and pleasant — the whole family can enjoy it regularly.
• Regular consumption is traditionally associated with supporting memory, improving complexion, and general vitality.
• Those with digestive stagnation or poor digestion should enjoy in moderate portions rather than having large servings at once.