Ingredients

  • Serves 4-6 people
  • 600 g pork bones

  • 1 green radish, peeled and cut into large chunks

  • 2 carrots, peeled and cut into large chunks

  • 3 red dates

  • 2 litres water

     

  • Salt, to taste

Green Carrot and Radish Soup
Recipe Courtesy of
Sarah Huang Benjamin

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.
  • Easy
  • 15 min
  • 180 min
  • 15 min
  • 2 steps
  • 6 Ingredients
  • Easy
  • 2 steps
  • 6 Ingredients
  • 15 min
  • 180 min
  • 15 min

Instructions

  1. 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.


  2. 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



Garnish and Serve!

Season with salt to taste, then serve.

Garnish and Serve!

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Ingredients
  • Serves 4-6 people
  • 600 g pork bones

  • 1 green radish, peeled and cut into large chunks

  • 2 carrots, peeled and cut into large chunks

  • 3 red dates

  • 2 litres water

     

  • Salt, to taste

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