Fresh Lotus Leaf, Red Bean and Winter Melon Soup

Why people make this soup

Hand, foot and mouth disease tends to peak in warmer months, and children as well as the elderly are most susceptible. While good hygiene and avoiding crowded spaces remain the first line of defence, traditional Chinese medicine suggests that supporting the spleen, clearing internal heat and resolving dampness can help the body maintain resilience during these periods. The three organ systems most involved in this illness — the lungs, spleen and heart — can all be nurtured through everyday food choices.

Lotus leaf, adzuki beans, flat hyacinth beans, and winter melon are all classic heat-clearing, dampness-resolving ingredients that appear together repeatedly in Cantonese family cooking during summer. This soup is mild, pleasant to drink, and safe for the whole family as a regular preventive measure.

Method

1. Rinse the fresh lotus leaf and tear or cut it into smaller pieces.
2. Cut the winter melon (with skin) into chunks.
3. Soak and rinse the adzuki beans and flat beans; drain.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil and simmer until the soup reduces to 1.2–1.5 L, roughly 35–40 minutes.
6. Drink the soup; you can also eat the beans and winter melon.

Nourilo’s Tips

Fresh lotus leaf is available at Chinese or Asian grocers and herbal suppliers, or online. During summer, Nourilo recommends using fresh lotus leaf often — either in soups or to make congee, where it adds a lovely cooling fragrance and helps manage summer heat, reduce fluid retention and even support healthy weight.