Papaya, Luffa, Peanut & Fig Soup

Why people make this soup

Nourilo has a soft spot for thoughtful vegetarian cooking — done well, with balanced protein from nuts, seeds and whole grains, it can be every bit as nourishing as a meat diet. New mothers worried about getting enough are exactly who he had in mind here. This light, gently sweet pot pairs papaya and luffa, two old favourites for supporting milk flow, with peanuts and figs. It’s traditionally sipped to encourage breast-milk supply, help with calcium absorption, and ease the constipation that often troubles new mothers.

Method

1. Peel and deseed the papaya, cut into chunks; peel the luffa and cut into chunks.
2. Soak and rinse the peanuts; halve the figs.
3. Put everything in a pot with 2.1–2.4 L of water and simmer for 1 hour, reducing to 1.2 L. Eat the soup with the ingredients.

Nourilo’s Tips

Papaya supports milk supply and luffa supports the milk ducts. This soup is clear, sweet and tasty, suitable for young and old. But pregnant women should not use papaya, as it may cause the uterus to contract.