Say “yes” to green radish and carrot soup!
It’s winter time- the ideal season to prepare Cantonese soups and keep the body warm. Soup is an essential part in Cantonese households which believe that it has the ability to balance and nourish the body. This green radish, carrot, and pork soup boasts the ability to benefit the spleen and throat, clear heat, and expel phlegm. It’s also just a delicious, sweet soup to have year round!
Total Time: 3.5 hours
1 medium green radish, peeled and 1″ cubed
1 medium carrot, peeled and 1″ cubed
1″ piece of ginger, peeled and sliced
55g dried dates (approx. 3 pieces)
55g dried figs (approx. 4 pieces)
15g South dried almonds
10g North dried almonds
370 g Pork Neck Bones
7 quarts water
Salt to taste
1) Parboil the pork neck bones in a pot with 2 slices of the ginger.Remove the
pork from the pot once it has changed color.
2) Bring water and remaining ginger slices to a boil in another stockpot.
3) Add remaining ingredients into stockpot. Let simmer at a medium heat for 3 hours. The soup should have reduced by approximately 20%.
4) Add salt to taste. Serve hot or store in the refrigerator when cooled.
Parboiling the pork neck bones helps to remove the impurities (such as excess fat) before adding it to the soup. A variation of this soup is to add 1/4 piece of dried Monk’s fruit to make the soup naturally sweeter and help with diabetes and obesity.