Millettia, Eucommia, Chestnut and Conch Soup

Why people make this soup

Nourilo picked up some fresh millettia root at a wild-herb stall — fresh, it has a lovely natural sweetness without a heavy medicinal taste. The thick root looks a bit like lotus root, which is why it is also called “mountain lotus root.” This rich, fragrant soup is a long-loved choice for people with a tired, achy lower back, and it suits the whole family, from children to elders, because it is traditionally associated with strengthening tendons and bones.

Method

1. Rinse the conch and pork bone, then blanch them.
2. Soak and rinse the millettia and eucommia.
3. Put everything in the pot with 2.4 L of water.
4. Simmer about 3 hours down to 1.2 L. Serve.

Nourilo’s Tips

This soup is traditionally associated with supporting a settled pregnancy and easing the late-pregnancy backache, as well as soothing general tendon-and-bone fatigue.