Lotus Root, Carrot, Chestnut and Fig Soup

Why people make this soup

Lotus root has long been a favourite in Cantonese kitchens, but the reason Nourilo reaches for it during cold and flu season goes beyond flavour. Research into polysaccharide compounds found in foods like lotus root and carrot suggests these vegetables may help support the activity of the body’s immune cells — the macrophages that patrol for unwanted invaders. Whether or not you follow all the science, this soup has one very practical advantage: it is naturally sweet, requires no meat, cooks in under two hours, and genuinely tastes good. It is the kind of soup that is easy to make a weekly habit.