Lotus Root Soup

The lotus root is also known as lin gnao in Cantonese. Lotus root soup has been served by Chinese families for generations. My mother always have this soup for the reunion dinner every Chinese new year.

Lotus roots are the cylindrical brown or beige rhizomes that come from the lotus flowers. They are normally used to make soup but sometimes can be stir- or deep-fried. For the soup, we use the old roots while the young ones are often fried with meat or vegetarian dishes. The lotus roots contain much nutritional value such as iron and vitamins B & C and a host of other benefits.

Lotus Root Soup



500gm lotus root
200 gm spareribs or lean meat
2 litre water
100 gm groundnuts, washed
1 piece dried orange peel, 5 cm long
1 small beet root (optional)
6 red dates, pitted
1/2 tsp salt

1. Wash the lotus roots thoroughly, making sure there is no soil in the holes.
2. Remove the skin by scraping and discard the ends.
3. Cut the roots cross-wise into 1/2 cm thick.
4. Put all the ingredients into the pressure cooker.
5. Boil over high heat till you can see the second red indicator ring.
6. Switch to very low heat and simmer for 20 minutes.
7. Serve hot with rice.