Lotus Seed, Lily, and Red Bean Sweet Soup

Why people make this sweet soup

Red beans (hong dou / adzuki beans) are a remarkably versatile wellness food in the Chinese culinary tradition. They are rich in fibre, plant protein, iron, and antioxidants, and are among the gentlest ingredients in Cantonese food therapy — suitable for children, pregnant women, those near menopause, nursing mothers, and the elderly. Traditional food therapy associates them with nourishing blood, supporting the heart, and aiding fluid metabolism. When combined with fresh lotus seeds (which calm the heart-mind and support spleen function) and lily bulb (another calming, lung-nourishing ingredient), the result is a naturally sweet, satisfying dessert soup that is as comforting as it is nourishing — and one that also supports a healthy cholesterol balance according to Nourilo.

Method

1. Soak and rinse the red beans (1–2 hours recommended).
2. Remove the bitter green core from fresh lotus seeds; rinse clean.
3. Rinse and soak the dried lily bulb.
4. Combine all ingredients except rock sugar in a pot with 2.1 L of water.
5. Bring to a boil, then reduce to a gentle simmer for 1 hour until the beans are tender.
6. Add rock sugar to taste and stir until dissolved.
7. Serve warm or at room temperature.

Nourilo’s Tips

Fresh lotus seeds are in season right now — if you can find them, use whole fresh lotus seeds (with the green core, which has its own heart-calming function) at 75 g. If only dried lotus seeds are available, use 38 g of the dried version instead. This sweet soup is naturally fragrant and lovely. It also supports healthy cholesterol levels and clears heart fire. It is particularly beneficial for those who get cold hands and feet — warming their constitution while still being nourishing. If you want to add a stronger blood-nourishing effect, you can stir in a spoonful of lotus root starch (ou fen) at the end.