Lotus Root, Peanut, Flower Bean and Dried Octopus Soup

Why people make this soup

The first week after giving birth is a critical time. Well-meaning family members often arrive with rich chicken broth, fish maw and sea cucumber — but Nourilo advises caution: when milk flow has not yet established itself, eating very high-fat and high-protein foods can thicken the milk and block the ducts, actually making milk supply worse. The first week is better spent eating lightly, letting the body recover and the milk flow open naturally.

This soup is a wonderful choice from the second week onward, when the body is ready to receive more nourishment. In-season lotus root — especially older, fatter root — supports the spleen and replenishes blood. Peanuts are a classic lactation-support food in Chinese tradition, while flower beans and dried octopus add protein and depth. The result is a fragrant, richly flavoured soup that is both satisfying and genuinely supportive.

Method

1. Soak peanuts and flower beans in water for 1–2 hours, then discard the soaking water.
2. Peel the lotus root, wash, and slice into pieces.
3. Soak the dried octopus until softened, then blanch briefly in boiling water.
4. Place all ingredients into a clay or glass pot (do not use iron or metal pots).
5. Add 2.4 L of water. Bring to a boil over high heat, then reduce to a low simmer for about 2 hours until the liquid reduces to about 1.2 L.
6. Serve with both the soup and the solid ingredients — all are nutritious and delicious.

Nourilo’s Tips

Lotus root reacts with iron and metal surfaces and will turn grey — always cook it in an earthenware (clay) pot or a glass pot. Vacuum cookers also cause the soup to turn grey, so they are best avoided for this recipe. If you must use a vacuum cooker, boil the soup in an open pot for at least 15–20 minutes before sealing.