Lotus Leaf Winter Melon Three-Bean Soup

Why people make this soup

When summer heat is at its most relentless, people with weaker constitutions — the elderly, pregnant women, those carrying extra weight, or anyone managing thyroid or metabolic conditions — are more vulnerable to feeling overheated, fatigued, and bloated. Nourilo recommends this soup as a practical, family-friendly way to support the body during that time. The combination of lotus leaf, winter melon, and three varieties of bean is a classic in Cantonese food therapy, and the result is a light, slightly sweet broth that cools without being harsh on the digestion.

Method

1. Rinse the lotus leaf (fresh or dried) and cut into pieces.
2. Wash the winter melon and leave the skin on — it contains the most beneficial compounds. Cut into large chunks.
3. Rinse the adzuki beans, mung beans, and hyacinth beans; soak for 30 minutes if time allows.
4. Combine all ingredients in a pot with 2.1 L of water.
5. Bring to a boil, then reduce heat and simmer for 1 hour, until approximately 1.2 L of liquid remain.
6. Serve with the solids — eat the beans and melon along with the broth.

Nourilo’s Tips

Lean meat can be added if you prefer a more filling soup — it does not significantly change the function of the broth. This soup is especially helpful on hot and muggy days when someone feels a low-grade stuffiness or warmth without being genuinely ill with a cold or flu. For children, it is also associated in traditional use with supporting the body’s resistance during hand, foot, and mouth disease season — though of course it is not a treatment.