Green Papaya, Octopus, Chestnut and Fig Soup

Why people make this soup

Nourilo loves green papaya in soup — it’s nutritious, rich in vitamins C and K, papain and choline, all of which help keep bones healthy and support the body against inflammation. Paired with octopus, chestnut, fig and pork shin, it becomes a soup that strengthens bones and sinews for children and elders alike.

Method

1. Peel and deseed the green papaya and cut into chunks; cut and soak the octopus; peel the chestnuts; rinse the figs; cut and blanch the pork shin.
2. Add everything to a pot with 2.7 L of water and simmer for 2 hours until reduced to 1.2–1.5 L.

Nourilo’s Tips

This soup is fragrant and tasty, fine for young and old. Green papaya protects the stomach and intestinal lining, so it suits those with stomach ulcers or stomach trouble; older people with rheumatic bone pain or early macular changes can also drink it. But pregnant women should avoid papaya as it may make the uterus contract — use lotus root instead.