Soups
Jicama, Corn and Vegetable Soup
Traditionally clears summer heat and eases thirst
In short: Jicama, Corn and Vegetable Soup is a soup that Traditionally clears summer heat and eases thirst. It is most often made for cooling & summer heat, blood sugar balance, heart & circulation. Total time about 1 hr 45 min. Key ingredients: sweet corn, carrot, soybeans.
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.
Safety first — read before you cook
This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:
- are pregnant or breastfeeding, or are cooking for a young child;
- take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
- have a kidney, liver or heart condition, or a known food allergy.
Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes
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