Chayote, Lily Bulb, Water Chestnut and Pork Rib Soup

Why people make this soup

Nourilo loves cooking with chayote, especially in early autumn when the weather is still muggy and damp. Chayote soup is traditionally used to dispel wind, ease heat, promote urination and drain dampness, while also being kind to the spleen and stomach. Chayote happens to be one of the most nutritionally well-rounded gourds, rich in selenium, which is associated with supporting immune function and healthy blood pressure and lipids. This “Chayote, Lily Bulb and Water Chestnut Pork Rib Soup” is traditionally enjoyed to clear heat, ease the heart’s fire and moisten lung dryness.

Method

1. Peel the chayote and cut into chunks; peel and wash the water chestnuts; rinse the lily bulb and figs.
2. Blanch the pork ribs.
3. Place everything in a pot with 2.4 L of water.
4. Cook for about 1.5 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is clear, sweet and tasty, good for young and old. It is especially friendly for people watching their blood pressure and blood lipids, and is traditionally enjoyed to help the body clear away heavy, unwanted substances.