Guava, Carrot and Corn Soup

Why people make this soup

There are two kinds of guava worth knowing, says Nourilo: the small, sweet, white-fleshed variety, and the larger green-skinned type — less sweet but high in fibre and low in sugar. It is this green guava that he likes for soup: traditionally associated with helping steady blood sugar and easing digestion, and high in vitamin C. Simmered with corn, carrot and lean pork, it makes a clear, gently sweet soup. Both kinds are available at Chinese or Asian grocers, or online.