Jicama, Corn and Vegetable Soup

Why people make this soup

On a sweltering day when a short walk leaves you drenched and reaching for water, Nourilo thought of jicama. Unlike the starchier kudzu root (fen ge), jicama is crisp and juicy and works well as a vegetable. It’s traditionally associated with clearing summer heat, generating fluids and easing thirst. Simmered with corn, carrot, mushroom and soybean, it makes a clear, naturally sweet vegetarian soup — and you can eat the cooked ingredients too.

Method

1. Tear the skin off the jicama and cut into chunks.
2. Husk the corn and chop into chunks.
3. Peel and chunk the carrot.
4. Rinse the mushrooms; soak and rinse the soybeans.
5. Bring everything to a boil in 2.4 L of water and simmer about 90 minutes, down to 1.2 L. Eat the soup together with the ingredients.

Nourilo’s Tips

The inulin in jicama is a prebiotic fiber that increases the good bacteria in the gut and helps prevent constipation. This soup is also very beneficial for people managing the three highs.