Green Carrot and Radish Soup

This classic Cantonese slow-cooked soup is full of flavour, even though it’s made with just a few ingredients. The natural sweetness of the carrots and radish make this a family favourite.

Healthy

Difficulty: Easy

Preparation: 15 min
Cook: 180 min
Clean up: 15 min

Steps: 2 steps
6 Ingredients

Difficulty: Easy
Steps: 2 steps
6 Ingredients

Preparation: 15 min
Cook: 180 min
Clean up: 15 min

Instructions

Blanch the bones
- Place the bones in a large pot and add water to cover by at least 5cm. Bring to a boil.
- After the water has boiled for 2-3 minutes, pour it away and give the bones a rinse.
- Clean out the pot, removing any scum stuck to the sides of the pot, and place the bones back in.

Cook the soup
- Add the carrot and green radish chunks to the bones, as well as the red dates.
- Pour in the water, and bring to a boil. Turn the heat down to very low, and simmer slowly for 2 ½ hours