Chestnut, Peanut, Kidney Bean and Carrot Soup

Why people make this soup

Nourilo often reminds people who eat mostly vegetarian that a handful of nuts a day is a smart habit — when you skip meat, balance matters, or you can fall short on calcium and trace minerals. This pot of chestnut, peanut, speckled kidney bean and carrot is his easy answer: warm, filling and traditionally taken to nourish qi and blood and keep the frame sturdy.

Method

1. Peel the chestnuts. Peel and chunk the carrot. Soak and rinse the peanuts and beans.
2. Put everything in a pot with 1.8 L of water.
3. Simmer about 2 hours until reduced to 0.9–1.2 L.
4. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup is rich and nourishing. The speckled kidney beans can be swapped for red beans or cashews. It is traditionally taken to help support bone health.