Lotus root looks delicate, with its lace-like holes and pale ivory color, but it holds up beautifully in a pot of soup. It can stay crisp in a quick simmer, turn tender in a long braise, and absorb bold seasonings without losing its clean, slightly sweet flavor.

Octopus can turn a pot of soup into something rich, briny, and memorable, but it asks for one thing first: patience. Cook it too fast and it tightens. Cook it gently and it becomes tender, savory, and ready to carry flavors from lemon and oregano to miso, coconut, chile, paprika, and herbs.

Vori Vori Soup Recipe for Students Comforting Paraguayan Classic