It’s no secret that soup makes me happy. I can have rice with only soup and be happy. And I make soup every single Sunday lunch for at the assembly. So I’m not sure why I haven’t posted more soup recipes on here.
This is why I’m here to make amend for my errors by adding one more to my soup recipe list with this very cooling and nourishing soup. Winter melon is like a big round gourd that has the same firmness of honeydew and is incredibly sweet after cooking. Because the winter melon I had was rather too big to be used in this soup, I saved a little to do a stirfry as well.
That said, this soup is not too dissimilar in preparation as my other soups. It’s once again the chuck-into-pot-and-forget-about-it kind of soup. My favourite.
The natural sweetness of the red dates and melon went well with the savouriness of the pork and dried oyster. And, I can’t be sure, but I feel that winter melon has something in it that complements savoury flavours in a subtle manner. So this works very well together. Enjoy!
“For we are unto God a sweet savour of Christ, in them that are saved, and in them that perish.” (2 Corinthians 2:15)
Winter Melon Soup
250 gms or 1/2lbs Pork Knuckles or Bones, blanched
400gms or 1 lbs Winter Melon, peeled and chunked
4 Red Dates (jujubes)
2 tbsp Goji Berries (kei chi)
6 strips Solomon’s Seal Rhizome (yuk chuk)
5 cloves Garlic, peeled & smashed
1 tbsp Salt
1/4 tsp ground Black Pepper
appx 6 cups water, freshly boiled (normal water if boiling on stove)
- Rinse the goji berries, Solomon’s Seal and red dates. Place in pot or slow cooker.
- Add everything else in including freshly boiled water.
- Turn slow cooker on to LOW and leave to boil for 6 hours. If boiling on stove, bring water to boil and simmer for 1.5 hours.
- Ingest and enjoy!