BOTTLE GOURD SOUP WITH CONCH AND BLACK-EYED BEANS

Perfect for hot days, this refreshing soup can help to 'clear heat' and combat the toll that it can take on the body. Just like the winter melon (which is actually a gourd and not a melon), bottle gourd makes a great soup in the summer. It tastes sweet and it can help to reduce heat, promote diuresis and reduce swelling. Also known as 'lauki' in Hindi, the Indians usually make this into an amazing, thick, rich, creamy and nutritious soup. But I've chosen to use a Chinese-style recipe and the result was this light, naturally sweet, refreshing and healthy soup.

This is a good and easy recipe when you’re in the mood for a Chinese soup that satisfies.

A clear and pleasing soup that will keep you cool when you’re heaty :)

Clockwise from top left: Bottle gourd, honey dates, dried conch, black-eyed beans and corn silk.

Bottle gourd, corn silk and black-eye beans promote urination, relieve edema and reduce high blood pressure and high blood sugar. Conch nourishes yin and brightens eyesight, while ginger dispels coldness in body, warms stomach and detoxifies.

Ingredients:

1 bottle gourd
2 slices dried conch
2 taels (Approx 75g) black- eyed beans
2 maces (Approx 7.6g) corn silk
3 honey dates
2 slices ginger
Approx 250-300g lean pork

Scald lean pork and conch separately in boiling water for 5 mins. Rinse and set aside.
Rinse bottle gourd. Peel, scrape off the seeds and cut into big pieces.
Rinse black-eyed beans, corn silk and honey dates. Drain and set aside.
Place all ingredients in a pot together with 2500ml water. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours. Serve.

Comments

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