Old Cucumber And Kei Chi (Wolfberry) With Gingko Nuts Soup Recipe

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profound in healing properties and taste: natural sweetness of kei chi/wolfberries, soft texture of old cucumber and contrasting crunch of lotus nuts.

Prep time:
Cook time:
Servings: 4 person


Cost per serving $0.17 view details
  • 1 medium size old cucumber - rinsed and sliced. Just scrape the
  • skin a little and leave it.
  • 100g prepared ginkgo/lotus nuts (canned or vacuum packed)
  • 2 tbsp kei chi/wolfberries - soak to soften
  • 5 Garlic - crushed
  • 1 inch ginger - sliced
  • 1/2 liter vegetable stock
  • 1 tsp black pepper seeds
  • A pinch of black pepper powder
  • 1 tbsp of oil
  • Salt for taste


  1. Sauté ginger and garlic in oil
  2. Add pepper seeds, cucumber and stock.
  3. Stir and let it simmer over low heat.
  4. When heated through, add nuts, kei chi and salt.
  5. Simmer for another 3-4 minutes before removing from heat.
  6. Sprinkle black pepper and coriander leaves (optional) before serving


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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 4 servings
Calories 425  
Calories from Fat 276 65%
Total Fat 30.78g 38%
Saturated Fat 9.53g 38%
Trans Fat 0.09g  
Cholesterol 80mg 27%
Sodium 332mg 14%
Potassium 406mg 12%
Total Carbs 15.67g 4%
Dietary Fiber 0.2g 1%
Sugars 0.29g 0%
Protein 20.3g 32%
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