The Soup Queen

I was over at Joanne's apartment two weeks ago when she asked if I'd like some kefir. I make my own kefir too at home but mine is just regular water kefir without a second fermentation and without fruits. Nic is such a purist that he refuses to add any fruits to his kefir. Joanne, on the other hand, is one who loves fruits in her kefir. She served me a mug of water kefir with chopped apple and hawthorn. It tasted really fizzy and sweet and I loved the texture and crunch of the apple. She told me she makes all sorts of fruit kefir drinks. Sometimes she would take the time to chop up fruits she finds in her fridge; other times, she'd pop into Jusco nearing closing time and buy two bottles of their concentrated fruit juice (guava for instance) and add this into her water kefir and ferment it in the fridge. I thought it was a smart idea to buy ready juices - I can't imagine pulling out my juicer and juicing fruits only to spend the next 20 minutes washing out the

This is a super easy soup for days when I have no herbs in my fridge. All you need are 4 vegetables that you can easily buy from the market or supermarket - burdock, radish (with the green tops), corn and carrot. You don't need to use all of the burdock which also goes by the name of gobo. Burdock is a long, dark brown root and you can use one foot of the root. The rest can cut up and kept in a zip lock bag in the vegetables section of your fridge. Slice burdock into small chunks.  For the daikon, just peel off the skin and chop up everything including the green leafy tops into chunks.  Break the corn up into 3 sections. Peel the carrot and chop into small chunks.  Into a large pot, put in 1.5 liters of water. Bring to boil. Add in blanched pork bones or half a chicken, with bones. Add in all these chopped up vegetables and bring to a rolling boil again. Once the soup is boiling briskly, cover the pot. Lower the fire to the smallest flame. Let this

I have been making the same watercress soup each week whenever I get to buy fresh watercress in the Lip Sin wet market. In the wet market, it is either lotus root or watercress. While I like lotus root soup, it doesn't freeze well. I usually make a large pot of soup and freeze the leftover portions in individual containers. If you freeze lotus root, its texture crumbles. When you reheat the soup, the soup still tastes great but the lotus root won't be as lovely to bite into! That's why I stop myself from buying lotus root. But watercress is different. It keeps its texture and the soup tastes even better if kept in the freezer. My soup is usually drunk over the course of a week so that's the maximum I keep the frozen portions. Anyway, watercress soup is always a taste of familiarity. It is a taste of homemade goodness and it is a soup that keeps our lungs healthy with lots of Vitamin C. Nic and I have been kept busy with projects and now that he is a he