Chinese Yam, Dendrobium, Goji and Guava Soup

Why people make this soup

Guava is in season — the green ones are fragrant but not too sweet, and they are Nourilo’s favourite fruit for supporting steady blood sugar, especially helpful for folks watching the “three highs.” He still remembers a friend in Australia with serious diabetes who, on a knowledgeable visitor’s advice, brewed tea from the guava leaves growing in his garden and ate ripe guava in moderation; over time his blood sugar came down noticeably. Today Nourilo simmers guava with Chinese yam, dendrobium and goji berries — a comforting bowl traditionally turned to for blood-sugar support.

Method

1. Wash the guava and cut into chunks with the skin on. Cut the pork shin into pieces and blanch.
2. Rinse the remaining ingredients.
3. Combine everything with 2.4 L of water and simmer about 1.5 hours, reducing to 1.2 L. Serve.

Nourilo’s Tips

Nourishing, light and clean, this soup is traditionally thought to help with fat and blood sugar, and it suits all ages. Just remember not to overeat guava itself, as the seeds can cause indigestion.