Recipe: Lotus Root Soup with Peanut 莲藕花生汤

Slow-cooked soups (ie, soup cooked over slow fire for several hours) are particularly popular especially among the Cantonese.

Being one myself, soup plays an integral part in my life. I grew up eating rice in soups and I could survive on that for every single meal.

Tradition wise, it is also imperative to have soup on the table during festive occasions.

Some foods are known for their healing properties and our forefathers have cleverly incorporated such ingredients into soups.

Recipes for such soups vary infinitely, depending upon the desired health benefits as well as taste.

Here are some benefits of Lotus Root:

- Stops diarrhea
- Relieves constipation
- Clears heat and improve appetite

I hope you enjoy this as much as I do.

Bon appetit!
Ingredients A:
1 section Lotus Root (peeled and sliced)
1 cup Peanuts (soaked overnight to soften)
1 cup Soybeans
Spare Ribs 250gm (blanched in boiling water)
Chicken Feet (toes/pad removed, blanched in boiling water)

Ingredients B:
(All to be soaked in water till softened. Retain the liquid to be added into the soup)
6 Red Dates (红枣)
2 Dried Honey Dates (蜜枣)
1 tbsp Wolfberries/Goji (枸杞)
3 pcs Dried Scallop/Conpoy (瑶柱) 
1 pcs Dried Octopus (cut into strips)

1) Boil a pot of water (1.8L)
2) Add Ingredients A
3) Add Ingredients B except Wolfberries/Goji
4) Allow to boil, then reduce fire to simmer for 4 hours
5) Add Wolfberries/Goji ten minutes before serving
6) Serves 4
  • Peanuts take a long time to cook so it is best to soak them in water overnight to soften them. 
  • The soup tastes better when kept overnight.

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