Watercress, Green Carrot, and Red Carrot Bone Soup

Green carrot is a common root vegetable that can be found in Asian supermarkets.  It is green in colour (needless to say) and it isn't sweet like the orange carrot we eat often.  But in Hong Kong, people often use it to make pork bone soup, particularly to make it with orange carrots and watercress.

I love this soup and I was always excited when my mom made it.  The aroma of the almond seeds in it fills the air during cooking, and the steam from the pot rises and often fogs all the windows.  It is the soup we eat commonly in winter, and this soup reminds me the cozy winter time with my family.

INGREDIENTS:

1 Green Carrot, peeled and cut into big pieces

4 Carrots, peeled and cut into big pieces

2 bundles Watercress, rinsed

2 tablespoons Almond Seeds

2 tablespoons Dried Apricot Kernels

6 pieces Pork Bones, rinsed

3  Chinese Honey Dates

Salt to taste

DIRECTION:

1. In a soup pot, add all the ingredients except the salt.  Fill the pot with water until the ingredients are totally submerged.

2. Bring it to a boil over high heat.  Then reduce the heat to medium and put the lid on.  Continue to boil it for another 1.5 hours.  Season it with salt to taste.