In Spring, I Often Make This Soup for My Family – Simple, Sweet, and Nutritious for Boosting Health

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Yam Carrot Pork Bone Soup

I really like spring, with tender green leaves sprouting on the trees. However, living in the south for a long time, from last week to this week, it's been raining and humid, and the air is filled with moisture. In such weather, I often make soup for my family to drink, as soup can strengthen the body and boost immunity. Parents with children often find that it's difficult for kids to drink soup. My child doesn't like to drink bitter melon soup or chickenongrass soup, although these soups are all suitable for this season, I think it's best for everyone to enjoy making soup.

Yam carrot pork bone soup is a soup that everyone loves, yam carrot pork bone soup is sweet and moist, children especially love this soup, every time I make this soup, I'll pick out the yam, carrot, and pork bones and put them in a dish to eat as a side dish. So cooking a pot of yam carrot pork bone soup provides both soup and a dish, which is very cost-effective.

Yam is rich in starch enzymes, polyphenol oxidase, and various nutrients, which can strengthen the spleen and stomach, strengthen the body, and spring is a good time to use yam for making soup to benefit the lungs and relieve cough. Carrot is rich in vitamins and carotene, using carrot to make soup has a fresh and sweet taste, carrot is known as 'little ginseng', children eating more carrots can protect their eyesight and enhance their immunity. I used to use pig ribs to make soup, but this year I think using pork bones with yam and carrot is less greasy, and it tastes more fragrant and delicious. Yam carrot pork bone soup is both delicious and nutritious.

Ingredients Pork bones 500g, Carrots 2, Yam 500g, Ginger 2 slices, Salt to taste.

Instructions

First, prepare the ingredients for making soup. Select pork bones with more meat for making soup, the pork bones are very delicious after being cooked. If you like carrots, you can add more, it's best to use iron yam for the yam, the picture is a regular yam.

Second, peel and cut the carrots and yams into small pieces, when peeling the yam, remember to wear disposable gloves to avoid yam peeling causing itching due to allergic reactions.

Third, boil water and add pork bones to blanch, rinse off the blood with cold water.

Fourth, add yam, carrot, pork bones and water to the pot, bring to a boil over high heat and then reduce the heat to simmer for 90 minutes.

Fifth, 15 minutes before turning off the heat, add ginger slices and simmer for more than 10 minutes.

Sixth, add salt to taste before turning off the heat, the finished soup is milky white and tastes very fresh and sweet.

-- Connie says --

First, ginger slices can enhance the flavor, if you have a hot body type, don't add ginger.

Second, the amount of yam should be more than the amount of carrots, the soup will be more white, if you add more carrots, the soup will be more red.

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