Palm Fruit, Carrot & Pork Bone Soup

Why people make this soup

When the air turns dry in late autumn or winter, a persistent dry cough, rough skin, or that itchy-throat feeling can drag on for weeks. This naturally sweet soup is one of Nourilo’s community favourites — mild and pleasant, and easy to work into a regular family dinner rotation. Palm fruit is available at Chinese or Asian grocers, or online.

Method

1. Blanch the pork bones in boiling water for 2–3 minutes, then drain and rinse.
2. Peel the carrot and cut into large chunks. Rinse the palm fruit (leave the peel on). Rinse apricot kernels and figs.
3. Place all ingredients in a pot with 2.4 L of water. Bring to a boil, then reduce to a medium-low simmer.
4. Cook for about 2 hours until the liquid reduces to roughly 1.2 L.
5. Serve the soup and eat the solids together.

Nourilo’s Tips

Keep the palm fruit peel on during cooking — the skin holds much of the beneficial compounds. This soup is gentle and balanced, and regular consumption is traditionally said to support a healthy complexion. Suitable for all family members.