Lotus Root, Carrot, Red Kidney Bean and Pork Soup

Why people make this soup

Nourilo keeps coming back to lotus root and carrot as a pairing because they represent something he truly values about Cantonese food therapy: ingredients that are available all year long, that carry no risk, that suit everyone from pregnant women to the elderly, and that actually taste good. Lotus root transforms completely when cooked — its raw cooling and blood-moving quality gives way to a gently warming, blood-building nourishment. Combined with red kidney beans and a few jujubes, the soup turns a beautiful amber, sweet and comforting, and it does the kind of quiet internal work that shows up over time in clearer skin and better energy. Long-term drinkers often find it supports healthy bowel movement and cholesterol levels as a bonus.

Method

1. Peel the lotus root and carrot; cut both into chunky pieces.
2. Rinse the kidney beans and soak in cold water for a few hours (or overnight); drain.
3. Pit the red dates.
4. Cut the pork into pieces and blanch in boiling water for 1–2 minutes; drain and rinse.
5. Place all ingredients in a pot (clay or ceramic preferred) with 2.4–2.7 L of water.
6. Bring to a boil, then reduce to low heat and simmer for 2 hours until the soup is rich and reduced to 1.2–1.5 L.
7. Serve the soup and eat the ingredients together.

Nourilo’s Tips

Traditionally, lotus root should be cooked in a clay or ceramic pot rather than a metal one, as the tannins in lotus root may react with iron or stainless steel and make the soup slightly grey or murky. In practice, Nourilo has tested it with a metal pot and found only a slight colour change with no meaningful effect on flavour — but if you have a clay pot, it is worth using. This soup is also naturally good for easing constipation and supporting healthy cholesterol levels with regular use.