Fresh Lotus Seed, Lily Bulb and Ophiopogon Soup

Why people make this soup

Midsummer brings an abundance of fresh lotus seeds to the markets — plump, green, and fragrant. Traditional Cantonese cooks consider this a seasonal reminder to make this soothing soup. Unlike dried lotus seeds, fresh ones have a clean, delicate flavour and a creamy texture, and they include the small, intensely bitter green core (the embryo), which is the part traditionally valued for its cooling, heart-calming properties.

This is a go-to remedy for anyone feeling restless in the heat of summer — or for parents whose children are unsettled, irritable, and sleeping poorly after illness. The combination of lotus seed core, lily bulb, and ophiopogon root is one of those classic, time-tested formulas that people in the Cantonese tradition reach for when the body is “over-heated inside” — a pattern that might manifest as a dry mouth, night sweating, difficulty settling down, or lingering discomfort after a fever. It is a simple soup, quick to make, and genuinely calming.

Method

1. Rinse all ingredients gently with water.
2. Place everything in a pot with 1.5 L of water.
3. Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes.
4. Serve as a plain soup, or sweeten with a little rock sugar. The lotus seeds and other ingredients can be eaten along with the broth.

Nourilo’s Tips

The lotus seed skin (the thin outer layer) is actually beneficial for blood and should not be removed. If you prefer the lotus seed to be less bitter, split the seeds open and remove the green core; if you want maximum heart-cooling benefit, keep the core in. This soup is especially helpful for those whose lips have become dry and cracked from drinking too many cold beverages in summer. During any active illness or external pathogen (common cold, flu), do not serve this soup — wait until recovery. You can add lean pork and a piece of dried tangerine peel to make it warmer in nature and easier on the stomach.