Lotus Root, Red Kidney Bean and Pork Tailbone Soup

Why people make this soup

Nourilo loves how forgiving this one is. Red kidney beans are traditionally valued for nourishing the blood, and paired with lotus root, sweet figs and pork tailbone they make a mild, naturally sweet pot that is neither cooling nor heating. In the food-therapy tradition it is a favourite for women recovering after childbirth — for blood that feels depleted and for supporting milk supply — though it is gentle enough for the whole family.

Method

1. Peel the lotus root and cut it into chunks.
2. Soak and rinse the red kidney beans.
3. Blanch the pork tailbone to remove scum.
4. Put everything in a clay pot with about 3 L of water and simmer roughly 2 hours, down to 1.2–1.5 L. Serve the soup together with the ingredients.

Nourilo’s Tips

With any bean soup, soak the beans in water for a few hours first — it cuts down on the bloating and gas. This soup is naturally sweet, neither cooling nor heating, so the whole family can drink it.