Lily flowers are good for the winter season as they support the lungs and have been used in chinese medicine for thousands of years for coughs. A bag of lily flowers from your chinese supermarket probably contains about enough to make at least 20 batches of this soup so should see you through the winter months. My final decree on the virtues of lily flowers is that they taste so wonderful that if you didn't know it you'd think they were some exotic mushroom.
The following recipe is a fusion of my healthy seaweed soup and a recipe using Lily flowers from Bobby Chinn which I left Jane to put together. The great thing about the hundreds of traditional chinese soup recipes is that they are so adaptable to a vegan diet, are inexpensive to make and all come with a prescriptive health benefit.
Jane's Lily flower Soup
1. Soak a good pinch of dried lily flowers from your chinese supermarket for 30 minutes in hot water.
2. Rinse the Lily flowers in cold water and chop off and discard the hard ends.
3. With the remaining lily flowers spend a little time tying each into a knot as they look so pretty this way in a soup.
4. Take 2 medium potatoes and slice thinly into about 3mm slices. Place in a pan with a chopped onion and some oil and sweat off for a few minutes.
4. Add your knotted Lily flowers and a litre of water with either two desertspoons of miso or a good measure of yeast extract.
5. Bring the broth to a boil and add your seaweed, either kelp strips or laver. You want enough to boost the soup flavour so about a good sheet of kelp broken up or a handful of laver.
6. Continue cooking until the potatoes soften but stop before they break up.
7. Serve and enjoy.
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