Purple Chinese Yam, Fresh Lotus Seed and Fresh Lily Bulb Soup

Why people make this soup

The symptoms of menopause — insomnia, heart palpitations, irritability, emotional swings, bone fragility — are largely driven by falling oestrogen levels. Many women are cautious about pharmaceutical hormone replacement therapy due to potential side effects, and food-based approaches offer a gentle supplementary option. Purple yam (zi huai shan) is a standout ingredient here: its naturally vivid colour comes from anthocyanins, powerful antioxidants, and it also contains diosgenin (a plant sterol), which has been studied for its potential relationship with oestrogen pathways. Traditional Chinese food therapy associates it with promoting oestrogen activity, balancing the body during menopause, and protecting against osteoporosis.

This is also a naturally low-calorie preparation — despite containing starch, purple yam has a low energy density and is traditionally said to reduce fat accumulation under the skin, making it a useful ingredient for those who want to manage weight gently.

Method

1. Peel the purple yam and cut into sticks or chunks. Set aside (it will oxidise quickly after peeling — this is normal, similar to taro root or fresh tu fu ling).
2. Remove the green bitter cores from the fresh lotus seeds.
3. Separate the lily bulb petals and rinse clean.
4. Combine all ingredients in a pot with 1.5 L of water. Bring to a boil over medium-high heat.
5. Cook for 20 minutes until the yam is just tender. Stir in rock sugar until dissolved.
6. Serve warm. The soup will naturally thicken slightly from the yam starch — this is expected.

Nourilo’s Tips

The key with this soup is not to overcook it: fresh lily bulb and fresh yam are both tender and break down quickly. For adults and older children, 20 minutes is sufficient. If preparing for young children or elderly people who need a softer texture, extend to 1 hour — the soup will become more of a thick, porridge-like consistency. The purple yam will change colour slightly when cut — this is completely normal and does not affect quality. If you have a large root and need to store half, the cut surface will oxidise; simply trim off the oxidised part before cooking.