Lotus root and leek are quite suited to summertime, as their properties are beneficial to aid digestion, loss of appetite, and bloating, which can often occur during the warmer months. Leek is believed to eliminate noxious waste matter and promote digestive fluids. Lotus root is nutritious and easy to digest, and is used to nourish the stomach and spleen. Lotus flowers themselves are a sign of summer, blooming throughout the season, and their marshy beds home many of the fauna of the season, including frogs, water snakes, and small fish. Symbolically they are associated with purity, their white and pink blossoms rising elegantly from the murky mud. They have been cultivated since ancient times, and Japan boasts lotus gardens sprouted from excavated lotus seeds that are over 1,000 years old. (Serves 2)
2 cups water
1 teaspoon bouillon
1 leek, minced (green part only)
4 to 5 medium-thick slices lotus root, peeled and quartered
Black pepper to taste
1. Slowly bring water and bouillon to a boil in a saucepan.
2. Add the leek and lotus root. Allow the vegetables to simmer until soft and fragrant.
3. Ladle into bowls, and top with pepper to taste.