Carrot with Corn Soup
White Radish, Carrot with Corn Soup
Reader’s Digest: “Carrots contain high amounts of soluble fiber, largely from pectin, which could be the reason they’ve been shown to lower cholesterol. “, prevent diabetes, stop memory loss, beneficial to eye health, reduce risk of cancer and bolster bone health.
Corn is nutritious, providing fiber, which aids in digestion, plus folate, thiamin, phosphorus, vitamin C, and magnesium.
White radish or daikon is high in fibre, thus good for indigestion and bloating. According to TCM, they help to clear phlegm. Low on the glycemic index, they are also suitable for diabetics.
This soup is packed full with nutrients and takes at least one and half hour of boiling, but as usual with Chinese soup, the longer you boil, the more flavourful it is.
In Traditional Chinese Medicine (TCM),
- 1 (200g) white radish, peeled & chopped(1-inch)
- 2 (500g) carrots, peeled & sliced
- 1 whole corn
- 300g lean pork
- 8 red dates
- 1 tbsp wolfberries, soak for 15 minutes
- 1 litre water
- salt to taste
- Preparation: Peel, wash and slice the carrots and radish. Shuck off the outer husk and silk from the corn, wash and set aside. If you are using pork ribs, Blanch the pork ribs and washed off the scum. Set aside.
- In a deep pot, bring the water to a boil. Add in the blanched pork ribs/lean pork, red dates, carrot slices, chopped radish and corn. Bring to a boil, then lower the heat and simmer for at least one and a half hour.
- At about 15 minutes before turning off the heat, add the wolfberries and let the soup simmer for another 15 minutes. Season with salt before turning off the heat.