Fresh Lily Bulb and Lotus Seed Sweet Soup

Why people make this soup

The combination of lily bulb and lotus seed has a long history in Chinese food therapy as a preparation for disturbed sleep, excessive dreaming, and a restless, overheated quality of mind. This classic sweet soup keeps things beautifully simple: just the two ingredients with a little rock sugar. No fuss, just nourishment.

Fresh lily bulbs — whether the slightly bitter Shanghai variety or the milder Lanzhou type — share that characteristic soft, silky texture that makes them a pleasure in a sweet soup. Fresh lotus seeds are tender, mildly sweet, and have a pleasant nutty quality. Both ingredients are available at Chinese and Asian grocers in summer, and dried versions produce essentially the same result when fresh ones are out of season.

Method

1. Separate the lily bulb into individual petals and rinse thoroughly.
2. Remove the embryo from each lotus seed if desired (use a toothpick or thin skewer to push it out through one end).
3. Place the lotus seeds in a pot with 1.5 L of water.
4. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
5. Add the lily bulb petals and rock sugar. Stir until the sugar dissolves.
6. Serve warm or at room temperature.

Nourilo’s Tips

Dried tangerine peel (chen pi) works beautifully as a flavour addition here — Nourilo prefers it over ginger for this particular sweet soup, as it harmonises the flavours without adding too much warmth. Both fresh and dried lily bulbs and lotus seeds work equally well in this recipe, so do not worry if fresh versions are not available.