Fresh Lotus Seed, Lily Bulb and Winter Melon Soup

Why people make this soup

When the weather turns hot and muggy, winter melon is the pot’s anchor — one of the most cooling vegetables in traditional Cantonese cooking. Paired with fresh lotus seed and lily bulb, which are available at Chinese or Asian grocers when in season, a big pot of this soup is far more than a sweet dessert: it is a savoury, nourishing bowl traditionally associated with clearing summer heat, supporting the spleen, settling a restless heart and easing fitful sleep.

Method

1. Rinse the lotus seeds. Peel apart the lily bulb and wash it clean. Pit the red dates.
2. Wash the winter melon with its skin on, remove the seeds and cut into chunks.
3. Cut the pork into chunks and blanch in boiling water.
4. Put everything in a pot with 2.4 L of water, bring up and simmer about 1.5 hours down to 1.2 L. Serve.

Nourilo’s Tips

This soup is mild and moistening — suitable for young and old. It is also traditionally seen as helpful for those with dryness and heat signs such as bad breath or puffy gums.