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.

Method

1. Wash the guava and cut into large chunks, keeping the skin on. Husk and cut the corn; peel and chunk the carrot.
2. Cut the pork into pieces and blanch in boiling water.
3. Add everything to 2.1 L of water and simmer 1 hour, reducing to 1.2 L. Serve.

Nourilo’s Tips

This soup is clear and sweet-tasting, suitable for young and old. It is also traditionally said to benefit the heart and help reduce the burden on the cardiovascular system.