Lily and Fig Soup

As soon as autumn arrives, the wind immediately has a dry smell. The skin needs more careful care and maintenance at this time. This lily and fig soup, which is good for beauty, heat and dryness, and thirst, is especially suitable for drinking in this season. Here is an introduction to the method of making lily and fig soup.

Fig

Figs have thick, large, dark green leaves, but their flowers are very small and often covered by branches and leaves. Often, when the fruit is exposed, the flowers have already fallen off, so it is called a fig with no flowers but fruit. Figs are rich in nutrients, contain a variety of amino acids and proteases, and have good therapeutic effects. Not only can they prevent and fight cancer, but they can also reduce fat, beautify and maintain youth, lower blood pressure, and promote appetite.

lily

Lily has the effects of moistening the lungs and relieving coughs, nourishing yin and eliminating heat, and clearing the mind and calming the nerves. The soup made by using these two ingredients, plus antioxidant apples and peaches, tastes sweet, and the sweetness is both natural and mild. Drinking a bowl of such soup during the beginning of autumn can achieve the effects of moistening the lungs, relieving coughs and nourishing the skin.

Lily and Fig Soup Ingredients:

4 teaspoons of lily, 5 figs, 4 peaches, and 1 apple.

Lily and Fig Soup Method:

1. Rinse the lilies, cut the figs and peaches in half, and cut the apples into pieces.

2. Add 6 cups of water;

3. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

4. When drinking, you can put it in the refrigerator and drink it several times. It will taste better if you add some honey.