Nourilo

Soups

Guava, Corn, and Pork Rib Soup

traditionally associated with supporting healthy blood sugar levels and cardiovascular wellness

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
60 min
Total
1 hr 15 min
Makes
1.2–1.5 L
Blood Sugar BalanceHeart & CirculationEveryday Balance
Guava, Corn, and Pork Rib Soup

Why people make this soup

Years ago, a relative of Nourilo living in Australia was diagnosed with diabetes. Despite taking Western medication, his blood sugar remained stubbornly difficult to manage. A friend with Chinese medicine knowledge noticed that there were two guava trees in his garden, and suggested picking a handful of guava leaves each day to brew as a tea, and eating several ripe guavas daily when they were in season. After following this for some time, he found that his excessive thirst, frequent urination, and the characteristic foamy appearance of his urine all improved considerably.

Fresh guava is now widely available in Asian grocery stores — and the smaller, deep-red “ruby” varieties are deliciously sweet, while the larger, firm, green-skinned guavas from Southeast Asia (sometimes called “ba le” or “guayaba”) have particularly strong associations with supporting insulin secretion and blood sugar regulation. Nourilo pairs them here with corn and carrot to make a gentle, everyday family soup.

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Frequently asked questions

What is guava traditionally associated with in this soup?

The larger, firm, green-skinned guava varieties have particularly strong associations with supporting insulin secretion and blood sugar regulation. The recipe is traditionally associated with supporting healthy blood sugar, protecting arteries, and managing blood pressure as part of a balanced diet.

Should I eat only the broth, or the solid ingredients too?

The recipe advises eating both the soup and the solid ingredients — including the guava flesh — for full benefit. The guava skin is also kept on during cooking, as it contains beneficial compounds.

Are the guava seeds safe to eat?

The seeds are indigestible, so those prone to constipation or who strain to pass stools should remove the seeds before cooking or eat only moderate portions. If you remove the seeds, the recipe suggests adding an extra guava to compensate for the reduced volume.

How long does this soup take to make, and how much does it yield?

Preparation takes about 15 minutes and cooking takes 1 hour, for a total time of approximately 1 hour and 15 minutes. The finished soup yields 1.2 to 1.5 litres.

Which type of guava works best for this recipe?

The harder, green-skinned variety is better suited for soups and has stronger blood sugar associations. The red-fleshed ruby guava is sweeter and better enjoyed fresh rather than cooked.

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