Lotus root is so expensive these days. The freshmart outside my house is selling it at almost $12 per kg; the wet market just marginally cheaper. But it is a very nutritious veg - rich in dietary fiber, vitamin C and B6, potassium and thiamin.
My mum always say lotus root nourishes the lungs, has cooling properties, and is suitable for those on a light diet. For me, it has always been a comfort soup - in the same category as ABC soup and watercress soup.
I always cook this soup with either chicken feet or pork ribs, as well as a good handful of peanuts and black beans. A pot-full of goodness there.
Lotus Root Soup with Pork Ribs
- 350g young lotus root, peeled, halved and cut into diagonal slices
- 500g soft pork ribs
- A good handful of peanuts, soaked overnight or at least 4 hours
- Black beans, rinsed and soaked for 20min
1. Blanch the pork ribs in boiling hot water to remove the scum. Rinse and drain.
2. Boil 1.5litre of water, add the ribs, lotus root slices, peanuts and black beans. Bring to another boil, turn down the fire and let simmer for 2 hours, stirring occassionally.
3. Season with salt and pepper, switch off the fire and let the soup sit for about half an hour. Serve hot or warm.