Chestnut, lotus root and lily bulb vegetarian soup

Ingredientsone pot, serves 4

Method

1. Peel the skins off the chestnuts. Rinse the lily bulb and soak it until soft.
2. Peel the lotus root and carrot and cut them into pieces.
3. Bring 2.5 litres of water to the boil and add everything, with the raisins going in if you want it sweeter.
4. Boil hard for 10 minutes, then turn down to low and simmer for 1.5 to 2 hours.
5. Season with a pinch of salt and it is ready.

Who it suits

• vegetarians
• older people

Who should take care

• People with diabetes should watch the starch in the chestnuts

From the same family

"ABC soup", tomato, potato, carrot and corn soup with porkShiitake mushroom, carrot and red date soup with lean porkChayote, corn and carrot soup with pork ribs

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.