Glehnia, Sea Polygonatum, Apple, Pear and Fig Soup

Why people make this soup

When the air turns dry and respiratory illnesses start going around, Nourilo turns to this soup as one of his reliable go-to combinations for the whole family. What makes it particularly appealing is that it tastes genuinely pleasant — the natural sweetness of apple, Asian pear, and figs means no sugar is needed, and children rarely refuse it. From a food-therapy perspective, the combination of glehnia root and sea polygonatum provides the classic yin-nourishing and heat-clearing base, while the three fruits each contribute their own well-researched properties. Research suggests that eating apples regularly is associated with better lung function and respiratory health — likely due to the quercetin and other antioxidants they contain. Asian pears have long been used in Chinese food culture to moisten and cool the lungs. Figs bring gentle anti-inflammatory and throat-soothing qualities.

Method

1. Soak and rinse the glehnia root and polygonatum.
2. Soak the apples and pears briefly in hot water to help remove any surface wax, then rinse with cold water, remove cores, and cut into chunks. Leave the skin on.
3. Rinse the figs and halve them.
4. Combine all ingredients in a pot with 2.1 L of water.
5. Bring to a boil, then reduce heat and simmer for 1 hour until the liquid reduces to approximately 1.2 L.
6. Serve and drink — no need to strain unless preferred.

Nourilo’s Tips

This soup naturally builds your resistance during flu season and suits the whole family as a preventive brew. The sea polygonatum (hai yu zhu) pictured is a type of huang jing that Nourilo particularly likes for its cleaner taste and lighter processing. If you cannot find it, a regular polygonatum (yu zhu) that is pale, plump, and without any sour smell makes an excellent substitute. If you want to use dried pear instead of fresh, use about 38 g (37 g) and remember to remove the core from the dried slices too.