Indian Coconut, Corn and Chestnut Soup

Why people make this soup

A friend of Nourilo’s had spent years burning the midnight oil for work. Despite being in her prime, her complexion had turned sallow, and she had aged noticeably faster than her peers. She was also in that tricky position where she was too depleted to take strong tonics — anything too warming or strengthening triggered internal heat. Nourilo’s answer: a nourishing, plant-based soup that moisturises from within without pushing the body too hard. This combination of Indian coconut, sweet corn, chestnuts, and red dates is light enough to cook frequently as an everyday restorative.

Method

1. Rinse the Indian coconut and slice it into pieces.
2. Husk the corn and cut each ear into sections.
3. Remove the chestnut shells (blanching briefly in boiling water makes peeling easier). Pit the red dates.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer for about 1.5 hours, until the liquid reduces to 1.2–1.5 L.
6. Serve and eat both the soup and all the cooked ingredients.

Nourilo’s Tips

Indian coconut has a rich, distinctive aroma, but it goes off faster than ordinary coconuts, so select carefully at the shop and use it promptly once bought. This soup is plant-based and light, which makes it a good choice for anyone who tends to feel heat easily from stronger supplements. You can of course add pork ribs or chicken to make it more substantial — the whole family can enjoy it either way.