Lotus Leaf, Fresh Lotus Seed and Winter Melon Soup

Why people make this soup

On a sweltering summer day — the kind where the air feels thick and afternoon rainstorms offer no real relief — a cooling soup is one of the most practical things you can put on the stove. Old winter melon, with its skin dusted in natural white frost, is a classic midsummer ingredient. Paired with fresh lotus seeds, organic coix seed and mung beans, it makes a soup that is clean-tasting, lightly fragrant, and genuinely refreshing. Nourilo often adds a piece of fresh lotus leaf to bring a pleasant aromatic lift to the whole pot.

What makes this soup especially appealing is its temperament: it is neither too cooling nor too warming, which means practically everyone in the family — from grandparents to young children — can enjoy it together.

Method

1. Cut the winter melon into large chunks (no need to peel).
2. Rinse the lotus seeds, coix seed, mung beans, and lotus leaf.
3. Combine all ingredients in a large pot with 3 L of water.
4. Bring to a boil, then reduce to a medium-low simmer and cook for 2 hours until reduced to 1.2–1.5 L.
5. Serve the soup and eat the cooked ingredients together — everything in the pot is edible and nutritious.

Nourilo’s Tips

This soup is gentle enough to serve as a regular summer health tonic for the whole household. It nourishes the spleen and stomach without being heavy. A small amount of rock sugar may be added if making it for children, but keep it light — too much sweetness can generate phlegm.

If you cannot find fresh lotus leaves, dried lotus leaf purchased from a herbal shop works fine. Just soak it briefly to soften before adding to the pot.