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Chestnut, lotus root and lily bulb vegetarian soup
栗子蓮藕百合素湯
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
Lotus root600 g (1 catty)
Dried lily bulb40 g (1 tael)
Method
- Peel the skins off the chestnuts. Rinse the lily bulb and soak it until soft.
- Peel the lotus root and carrot and cut them into pieces.
- Bring 2.5 litres of water to the boil and add everything, with the raisins going in if you want it sweeter.
- Boil hard for 10 minutes, then turn down to low and simmer for 1.5 to 2 hours.
- Season with a pinch of salt and it is ready.
Simmered all day, with plenty in the pot.今日呢煲 · Today’s pot
Who it suits
- vegetarians
- older people
Who should take care
- People with diabetes should watch the starch in the chestnuts
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.