Gg’s Lotus Root Soup

Never stinge on quality and quantity of your ingredients when cooking. This is especially true when making soup. I love drinking the broth as much as I do consuming the ingredients (so it is essential that there are enough ingredients to create a rich, flavourful broth as well as good ingredients for eating.

The pork used in the soup is most important as it is the flavour base of the broth. I prefer using the pig’s tail which encompasses the tail and a little of the spine. The Mumsy says the meat is extra sweet and tender in that area.  The skin covering the tail adds a little collagen stickiness and I also like that there is very little lard content which gives the soup the little fat it needs without causing it to be too greasy. The trotters and ribs are also very good for stock. If you have trouble deciding what to get, choose a part that has a good bone and meat ratio.

For those who do not eat pork, substitute with a lot of chicken parts. There is no comparison where flavour is concerned but it will do.

Lotus root is of course a must in this soup. For those unfamiliar, lotus root is the root portion of the lotus plant. It is said to be low in saturated fat yet rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese. Basically, it’s good for you. Eat more!

The beautiful lotus

The lotus root

For those worried about the oysters and cuttlefish imparting a fishy quality to the soup, fret not. The amount here is enough to enhance flavour but not overpower the soup. If you are really adverse to the stuff or are not able to find it, use more peanuts and lotus root. This is sacrilegious to me but you got to do what you got to do.

Be patient and wait out the cooking time. If you get impatient and boil it over a high heat, you speed things up but it’s just not the same. Just trust me on this. The second time I made lotus root soup, I was impatient. I didn’t get that same feeling of satisfaction.

I hope my lotus root soup brings you as much joy and fulfillment as it does to me…

Gg’s Lotus Root Soup Recipe:
(serves 1 – 6)


  • 4 big/ 6 medium/ 8 small individual lotus roots (washed and sliced into thick pieces)
  • 1 bulb garlic (halved horizontally)
  • as much pork bones as you like (chopped into big portions)
  • 1 medium-sized dried cuttlefish (rinsed)
  • 3 – 4 dried oysters (rinsed)
  • 2 – 3 handfuls raw small peanuts with skin on (rinsed)
  • 1 handful dried red dates or 2 – 3 large dried plums or both can be used together



  1. Combine lotus root and garlic in a big pot and add enough cold tap water to just cover. Bring to a boil over a high flame.

  1. Boil some water.
  2. Add all other ingredients except seasoning, turn down the fire to low and cover pot with lid.

Dried oysters and red dates hiding in there somewhere...

See how the soup already has some colour here? Wait till it has had its 6 to 8 hours.

  1. Simmer covered or transfer to slow cooker (on low) for at least three to four hours. Six to eight would be ideal.
  2. Season to taste and serve.

3 Comments (+add yours?)

  1. Trackback: Cuisines and Crops of Africa – The Lotus Eaters of Central Africa « Dianabuja's Blog
  2. Linda
    Dec 09, 2011 @ 08:02:01

    Sweety!! The lotus root soup has been brewing for hours… I couldn’t resist and had a bowl already.. At 7am!!! It’s so yummy!!! Thanks so much for sharing your recipe!!! xx


    • Ggerri
      Dec 09, 2011 @ 13:39:15

      It happens! The aroma of it just consumes you and you MUST have a taste. I am very guilty of sneaking a little bowl in between waiting. I am so glad you like!


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