Lotus Root, Chestnut, Fig and Dried Scallop Soup

Why people make this soup

On a still-chilly day Nourilo picks warming, cold-dispelling ingredients at the market. He found chestnuts big and cheap, took some home, and paired them with lotus root for a soup. Chestnuts carry plenty of minerals — magnesium in particular is traditionally linked to bone health — while lotus root brings potassium and calcium. Add fig (for the throat and digestion) and dried scallop (nourishing and savoury), and you get a fresh, delicious soup associated with strong bones and a healthy heart.

Method

1. Peel the lotus root and cut into chunks. Shell and skin the chestnuts. Rinse the figs. Soak the scallops until soft.
2. Put everything in a pot with 2.7 L of water and simmer for 2 hours until reduced to about 1.2 L. Eat both soup and ingredients.

Nourilo’s Tips

Drunk regularly, this tasty soup is traditionally associated with supporting bones and cardiovascular health, and suits all ages. But people with reduced kidney function clear potassium poorly, and these ingredients are high in potassium, so they should not drink much.