Fresh Lotus Seed, Lily Bulb and Red Bean Sweet Soup

Why people make this sweet soup

When fresh lotus seeds and fresh lily bulbs appear together in the mid-autumn season, Nourilo knows exactly what to make: a classic Cantonese sweet soup (tang shui) that is as enjoyable to eat as it is nourishing. In traditional food-therapy thinking, this combination is said to calm the heart-mind, support the blood, and brighten the complexion — a nice counterpoint to the dehydrating effects of air-conditioning and late nights. Red beans add a beautiful colour, earthy sweetness, and a tradition of their own as a blood-nourishing ingredient. A piece of tangerine peel ties the whole pot together, aiding digestion and reducing any gassy feeling from the beans.

Method

1. Separate the fresh lily bulb into individual petals and rinse well.
2. Remove the green core from each fresh lotus seed and rinse.
3. Rinse the red beans and soak them for several hours or overnight — this helps them break down into a soft, sandy texture.
4. Soak the tangerine peel until soft, then scrape off the white pith on the inside.
5. Place the red beans, tangerine peel, and lotus seeds in a pot with 2.1–2.4 L of water.
6. Bring to a boil, then simmer over medium-low heat for about 50 minutes until the beans are soft.
7. Add the lily bulb petals and continue cooking for a further 10 minutes.
8. Add rock sugar to taste, stir until dissolved, and serve warm or at room temperature.

Nourilo’s Tips

The green core inside fresh lotus seeds has a cooling, bitter flavour and can be saved and steeped as a tea in summer — it is traditionally associated with clearing heart fire and supporting healthy blood pressure. Whenever you cook beans, always add a piece of tangerine peel: it reduces bloating, aids digestion, and lifts the overall flavour. If fresh lotus seeds are unavailable, dried lotus seeds (soaked beforehand) work well too. For the best sandy texture from the red beans, look for Tianjin-style red beans, or soak them overnight before cooking.