With more than a month of stay home ahead, why not make the best use of it by cooking for your family? Besides, the beauty of home-cooked food that is you get to be in absolute control of what goes into each dish. You can tailor everything to your family’s taste and omit unhealthy food additives like MSG, excessive salt, re-used oil, etc.
Other than beauty tips to remake a new, beautiful you in 28 days, we shall be sharing some of wellness tips such as our favorite healthy recipes that are also easy to prepare, to remake a new healthy you.
Sweet Corn & Carrot Soup (Serves 4)
|Chicken bones or pork ribs||600 grams (Approximately)|
|Sweet Corn||2 stalks|
|Carrots||2 medium stalks|
|Himalayan Pink Salt||to taste|
|White pepper||to taste|
- Remove skin (if any) and remaining innards from chicken bones. Trim away visible fats. Rub with salt and wash thoroughly. If you are using pork ribs, just rub with salt and wash thoroughly with water.
- Place chicken bones in a bowl. Bring about 1.5 liter of water to boil. Scald chicken bones with hot boiling water 3 times. The water will turn cloudy and bloody. Be sure to pour the water away each time.
- After scalding, rinse chicken bones with tap water and drain away water thoroughly.
- Fill a soup pot (preferably ceramic or earthen pot) with about 2 liters of water. Place chicken bones in the pot of water and bring to a boil over high heat. Remove any scum or oil on the surface as it boils.
- While you leave the pot to come to a boil, remove the outer layer of the corn stalks and wash corn thoroughly. Chop into small round sections of about 2 cm thick. Set aside.
- Remove skin from carrots. Cut into small pieces. Set aside.
- When the pot of chicken bones starts boiling and after you have removed the surface scum and excess oil, add in the cut sweet corn and carrots.
- Bring to a quick boil over high heat and continue to remove any scum that floats to the surface.
- After the soup looks reasonably clear of scum and excess surface oil, reduce to low heat. Cover and allow to simmer for at least 2 hours.
- Before serving, add Himalayan Pink Salt and white pepper to taste if you wish.
Chicken Bones: Most of the time, unless we intend to eat the meat in the soup, we would prefer to use chicken bones because firstly, weight for weight, bones are more nutritionally dense and they are perfect for soup making as the process of boiling and simmering for several hours allow optimal extraction of nutrients such as calcium, magnesium, phosphorous, collagen from the bones. Often the bones come with connective tissue and a bit of meat attached and these will give extra nutrients and flavour to the soup. Secondly, weight for weight, they are cheaper than pork ribs or the meatier parts.
What’s more, recent research has shown that broths made from bones are great for gut health, and helps to promote healthy microflora system lining our gut. This goes a long way in boosting our immune system as a big part of how well our immune system performs depend on the microflora of our gut!
Sweet Corn and Carrots: Some people like to cut them into big chunks but to extract the best flavour, I suggest cutting them into smaller pieces of no more than 2cm thickness for the sweet corn and 1cm for the carrot
Scalding the bones: This is a necessary step. Do not skip. It helps to remove impurities, smell and excess blood from the bones so that your soup will taste and look better. If you skip this step, you will see plenty of scums/fats surfacing as you boil the bones.
Cooking time: Allow minimum 2 hours for the soup to simmer over low heat so as to bring out the flavour and nutrients. For soups using hard veggies like this one, we encourage at least 3 hours as the extra hour really brings out the fullness in flavour.
Pot: For soup making, earthen or ceramic materials is preferred. However, you may to use stainless steel metal pot or cast iron pot if you are making soups that do not contain Chinese herbs.
Salt and pepper: Not absolutely necessary. If you brew your soups correctly and don’t skimp on the quantity of the ingredients and prepare them well, you’ll find that it’s not necessary to add any salt and pepper because your soups will be bursting with flavours.
The Sweet Corn and Carrot Soup is a classic favorite that even young kids would enjoy. It is nutritious, nourishing, hearty and tasty at the same time. We hope that this may create opportunities for families to bond, both in preparation and the enjoyment of the soup.
You can also exchange tips with your friends and improvise to create your own unique recipes. And then compare the results with your friends.
Miss your friends or loved ones? You may want to connect and brighten up their day by showing you care by sending them a gift, so that they can also stay healthy and beautiful with you.
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Stay Safe and Healthy!