White & Red Radish, Apple & Laver Lean Pork Soup

Why people make this soup

Nourilo notes that cancer seems more common these days, possibly tied to pollution in water and food, radiation and other environmental factors — and don’t underestimate long-term stress, which many feel can wear the body down. While no soup can prevent illness, he likes the idea that everyday colourful vegetables — white radish, carrot, red apple — are rich in nourishing antioxidants and simply good for keeping the body strong. Having bought too many Fuji apples to eat, he turned them into this wholesome, clear soup with radish and a little antioxidant-rich laver.

Method

1. Peel and cut the radishes; wash the apple skins in warm water, then cut and core; rinse the laver; slice the pork thickly and blanch.
2. Put everything in a pot with 2.4 L of water.
3. Simmer 1 hour until reduced to 1.5 L. Serve.

Nourilo’s Tips

The apple skin is even more beneficial than the flesh — its polyphenols and flavonoids help clear free radicals and reduce cell damage. If you worry about pesticide residue, just soak the apples briefly in warm water before washing to rinse away unwanted residues.