Lotus root water chestnut and lily bulb soup

This soup recipe moistens the Lung, tonify the Stomach and Ying, and prevent drying in the autumn. Most ingredients in this soup are white, which is associated with the Lung organ system in Chinese medicine. This soup gently nourishes the Lungs, Stomach, and Spleen, benefits the Ying, and moistens. However, this soup is not for people who have cold and deficient Stomach and Spleen.  
 
Lotus roots 蓮藕 500g
Water chestnuts 鮮水馬蹄 8
Fresh lily bulb 鮮百合15g
Sugar dates 甜棗 1
Aged tangerine peel 陳皮1
Water 水 2 liters 
Salt to taste
 
Good for 3-4 people
 
Instructions: 

1. Wash all ingredients: fresh lotus roots, fresh water chestnuts, and fresh lily bulbs that can come with mud or dirt. Need to use brushes to wash off the dirt.
2. Slices lotus roots into medium slices as shown in the photo.
3. Peel the outer tough skin from water chestnuts, then cut it into halves or quarters.
4. Separate the slices of the fresh lily bulb. If using a dried lily bulb, it needs to be pre-soaked in cold water for 15 – 30 minutes.
5. Bring water to a boil, then add lotus roots, water chestnuts, dates, and aged tangerine peel.
6. Continue to simmer for 45 minutes.
7. Add the fresh lily bulb in and simmer for another 10 to 15 minutes.
8. Salt is optional

 Enjoy！

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