• Vegan
Lotus Roots & Peanuts Soup. The perfect bowl of comfort on a wet, rainy day.
  • 1 H 30 mins

    Cooking Time

  • Extreme


  • 10 mins

    Prep Time

  • 4 People


  • 1 old cucumber
  • 350 g pork bones or pork ribs
  • 2 dried scallop
  • 5 pieces yuzhu (polygonatum)
  • 1 tbsp wolveberries
  • 2 tbsp honey dates
  • 2 litre water
  • 2 tbsp Knorr SavorRich Chicken Concentrated Seasoning

  1. Blanch pork bones in boiling water for 5 minutes, remove any residue.

  2. Remove old cucumber seeds and cut into chunks.

  3. Wash and soak dried scallop and wolveberries.

  4. In a big pot, boil 2L of water. Add all the ingredients except wolveberries, boil it over medium high fire for 30-45 minutes

  5. Turn fire to medium low, let the soup to simmer for 30 minutes.

  6. Add wolveberries and season it with Knorr SavorRich, continue to cook for 15 minutes. Serve hot. Tips: You may add some HOT water before step 5 if the water evaporated during the cooking process. DO NOT add cold water.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 55.41 kcal
Protein (g) 2.01 g
Sugar (g) 10.45 g
Fat (g) 0.37 g
Fibre (g) 0.56 g

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