Black-Eyed Pea, Corn, Dried Scallop & Old Cucumber Soup

Why people make this soup

As the weather warms, melons and gourds make ideal soup ingredients. Nourilo picked up an old cucumber — and a tip: when he makes old-cucumber soup, he scrapes out the pulp and juice and saves it to soak his hands and dab on his face, finding it cooling and refreshing, so nothing goes to waste. This soup is traditionally used to support the spleen and help drain dampness, and is a gentle everyday choice for those who often eat rich, fatty food and want to give the gut a rest.

Method

1. Soak and rinse the black-eyed peas, tangerine peel and dried scallops separately.
2. Husk the corn and cut into pieces.
3. Rinse the old cucumber with the skin on; halve it and scrape out the pulp (set pulp and juice aside as a skincare liquid), then cut the flesh into chunks.
4. Add everything to 2.4 L of water and simmer about 1.5 hours until reduced to 1.2 L.

Nourilo’s Tips

This soup is fragrant and tasty, suitable for young and old, and makes a good everyday food choice for those watching the “three highs.” It also suits people with a bitter or dry mouth, sluggish urination, or puffiness.