Tomato, Carrot, Pumpkin and Seaweed Soup

Why people make this soup

Most of us are exposed to low-level radiation every day — from computer screens, phones, and office equipment. While the science on food and radiation is nuanced, traditional Cantonese food therapy has long pointed to brightly coloured vegetables as allies for keeping the body clear and the skin vibrant. Tomatoes, carrots, and pumpkin are all rich in pectin — a natural dietary fibre that binds to certain waste products and heavy metals in the digestive tract and helps carry them out of the body. Seaweed brings iodine and a range of trace minerals. Together, this cheerful soup is a practical, delicious way to eat more vegetables and support your skin from the inside.

Method

1. Peel and cut the tomatoes, carrot, and pumpkin into roughly equal-sized chunks.
2. Rinse the seaweed briefly under cold water — do not soak it, or you will lose the beneficial iodine (see tips below).
3. Cut the lean pork into chunks and blanch in boiling water for 1–2 minutes. Drain and rinse.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook for 1 hour.
7. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

Tomatoes, carrots, and pumpkin are all pectin-rich vegetables. Pectin acts like a natural sponge in the gut — it binds to heavy metals and other unwanted substances and helps the body excrete them, which is why this soup is associated with a natural detox effect. For the seaweed: just a quick rinse under the tap is enough. If you soak it, the iodine and other beneficial minerals dissolve into the soaking water — so if you do soak it, use that water in the pot rather than discarding it. Kelp (hai dai) and kombu are from the same seaweed family and can be used as substitutes.