Recipe · Sweets & compotes
Lily bulb and lotus seed sweet soup
A light autumn sweet soup with lily bulb, lotus seed, and jujube, served warm.
A light autumn sweet soup with lily bulb, lotus seed, and jujube, served warm.
Ingredients (3 servings)
- ½ cup lotus seeds, soaked 2 hours Lotus seed
- 1 edible lily bulb, separated into petals Lily bulb
- 3 pitted red jujubes Red jujube
- 4 cups water and a small amount of rock sugar
Preparation
- Simmer the lotus seeds and jujubes in the water 30 minutes.
- Add the lily petals and cook 10 minutes more.
- Sweeten lightly and serve warm, also as an evening dessert.
Traditional reading
Lily bulb and lotus seed are a classic late-summer and autumn pairing, associated in the texts with Lung, Heart, and evening calm.
Variations
- Add oat flakes for a breakfast version.
- In summer it is served chilled with mung beans.
Precautions
Use only food-grade edible lily and remove the bitter lotus germ for a milder taste.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
