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Lotus Root Mushroom Vegetarian Soup

Ready In: 3 hours 10 minutes
Serves: 20
Dairy-freeGluten-freeVeganVegetarianLow Sodium
Mushroom, dried orange peel and dates all add flavor to this meatless soup. It’s a good hearty meal with peanuts, chestnut and black eyed peas.

What you'll need

Sharp knife
Cutting board
Measuring spoons
Measuring cups
Large pot
Vegetable peeler


Serves 20
20 Mushrooms soaked
2 cups Black-eyed Peas
2 stalks Lotus Root peeled and chopped
20 cups Water
1 piece Dried Orange Peel
1 cup Peanuts raw
1 pound Chestnuts frozen, peeled
15 Red Dates
6 Sweet Dates
1 teaspoon Salt


1.Pre-soak the mushroom and black eyed peas overnight in refrigerator.
2.Wash lotus root, peel off the skin and chop into small pieces.
3.In a large pot over high heat, combine all ingredients, bring to a boil.
4.Reduce heat to medium and simmer for 3 hours.
5.Add salt to taste.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 20

Amount Per Serving
Calories 139
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 131 mg6%
Total Carbohydrate 23 g8%
Dietary Fiber 3 g11%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: