Three-Bean, Lotus-Leaf and Hairy-Gourd Soup

Why people make this soup

When the weather turns muggy, Nourilo says everyone gets cranky — especially little ones, who fuss, lose their appetite, or run a touch warm without it being a real fever. This is one of his go-to summer soups: three kinds of beans, lotus leaf, and hairy gourd, traditionally enjoyed to clear summer heat and bring a cooling, settling feeling on a sticky day.

Method

1. Soak and rinse the three beans and lotus leaf. Soak the tangerine peel soft.
2. Peel and cut the hairy gourd into chunks.
3. Put everything in the pot with 1.8 L of water.
4. Simmer about 1.5 hours down to roughly 1.2 L. Serve.

Nourilo’s Tips

Fresh lotus leaf works even better. Hairy gourd is mild and suits all ages; winter melon can replace it. Adding lean pork or chicken breast makes it tastier.