Purple Chinese Yam, Lotus Seed, Lily Bulb and Longan Sweet Soup

Why people make this soup

Purple yam gets its striking color from anthocyanins, the same class of plant pigments found in blueberries and purple sweet potato. These compounds are associated with antioxidant properties and are traditionally believed to support immune function, activate lymphocyte activity and protect the kidneys. Along with the calm-inducing effects of lily bulb and lotus seeds, and the blood-nourishing warmth of longan, this soup is the kind you might reach for after a long, draining week. The result is not just visually lovely but genuinely delicious — a light, beautifully coloured sweet soup that the whole family can enjoy.

Method

1. Peel the purple yam wearing gloves if possible — the sticky sap can irritate sensitive skin. Rinse the peeled yam and cut into rough chunks (note: the sticky mucilage that washes off is beneficial, so a brief rinse is all that is needed).
2. Soak the lotus seeds briefly; remove green inner cores.
3. Rinse the lily bulb and longan flesh.
4. Combine all ingredients except the rock sugar in a pot with 1.8 L of water.
5. Bring to the boil, then reduce heat and simmer for 30 minutes.
6. Add rock sugar to taste, stir until dissolved, and serve. Eat both the broth and the cooked ingredients.

Nourilo’s Tips

When peeling the yam, you may notice a sticky, slightly slippery sap on the skin. Rather than scrubbing it all away, a simple rinse is enough — this mucilaginous compound is believed in traditional food therapy to help protect the arteries. This sweet soup is suitable for the whole family, and is especially well suited to children with attention difficulties and adults dealing with nervous exhaustion or poor sleep. Purple Chinese yam is available at Chinese or Asian grocers; regular white yam can substitute if the purple variety is unavailable.