Apple, Pear, Fig, Sweet Almond and Fresh Lily Bulb Sweet Soup

Why people make this soup

In traditional Chinese food therapy, autumn is associated with dryness — the season when dry air most easily depletes the body’s yin fluids, leading to dry lips, dry skin, a dry nose, a scratchy throat and a dry unproductive cough. The remedy, Nourilo explains, is to eat foods that moisten the lungs and replenish body fluids. This sweet soup does exactly that in the most enjoyable way: it tastes light, fresh and gently sweet, and contains several ingredients with a long culinary and traditional wellness history.

Method

1. Dip the apple and pear briefly into boiling water to remove surface wax and reduce pesticide residue. Core them and cut into rough chunks.
2. Rinse the figs and cut them in half.
3. Rinse and briefly soak the sweet apricot kernels.
4. Separate the fresh lily bulb petals and rinse clean.
5. Place the apple, pear, apricot kernels and figs in a pot with 1.8 L of water. Bring to the boil, then reduce heat and simmer for 30 minutes.
6. Add rock sugar and the fresh lily bulb petals. Simmer for a further 15 minutes.
7. Serve warm or at room temperature; eat the fruit and other ingredients along with the broth.

Nourilo’s Tips

This soup is suitable for all ages. It is especially helpful for those with a dry cough with no phlegm and for those who feel restless or have difficulty sleeping. If fresh lily bulbs are unavailable, use 38 g of dried lily bulbs — add them with the other ingredients at the start, not just at the end.