Fresh Chinese Yam Vegetable Soup

Why people make this soup

After a stretch of rich festive eating, the stomach feels clogged, so Nourilo turns to a light vegetable soup. Fresh Chinese yam is a favourite of his — it’s traditionally valued for supporting qi and yin, the spleen and lung. It’s also full of a slippery mucilage that’s thought to help with cholesterol, and because it swells after absorbing water, it brings a comfortable sense of fullness so you don’t overeat. Paired with carrot and corn, it makes a clear, naturally sweet pot that suits anyone watching the “three highs” (blood sugar, blood pressure, blood lipids).

Method

1. Peel the fresh yam, wash and cut into chunks. Peel and chunk the carrots. Husk the corn and cut into chunks.
2. Soak and rinse the goji; rinse the cashews.
3. Put all ingredients in a pot with 2.4 L of water.
4. Simmer for 1 hour until reduced to 1.2 L. Serve.

Nourilo’s Tips

This soup is clear and naturally sweet and suits the whole family, with a traditional reputation for being helpful to those with the “three highs”. The cashews can be replaced with other nuts or beans.