Gold Luo Han Guo, Carrot and Watercress Soup

Why people make this soup

Nourilo often buys watercress to make soup, because it is one of the great heat-clearing greens. Watercress comes in big bundles, so he plucks the tender top leaves for other dishes and saves the rest for soup. This particular soup — gold monk fruit, carrot, apricot kernels and watercress — is his pick for clearing lung and stomach heat and soothing a cough, and it is especially welcome for those who keep coughing after COVID.

Method

1. Break open the monk fruit. Peel and chunk the carrot. Soak and rinse the apricot kernels and dried gizzards. Cut the pork into thick slices and blanch with the gizzards. Wash the watercress.
2. First bring the monk fruit, carrot, apricot kernels, gizzards and pork to a vigorous boil in 2.4 L of water.
3. Add the watercress, bring back to a boil, then simmer over medium-low heat for about 1.5 hours until reduced to 1.2 L. Serve the soup with the ingredients.

Nourilo’s Tips

This soup is clear and sweet, suitable for young and old. The watercress must go in only after the soup is at a rolling boil — otherwise the soup turns slightly bitter and loses its fragrance.