Veggie Soup

Got the idea to make this soup from my aunt. It was Good Friday a while back, a day of fasting and abstinence from meat. My aunt had a bunch of veggie in her fridge and made a tasty soup out of it. I decided to follow suit a week later and this is what I did. I added some meat though for some extra taste!

• 6-8

Ingredients for the soup
• 1.5 lbs of pork bones (I selected to use neck bones for this recipe)
• 2 corn (broken into 4 pieces)
• 1-2 large sized tomatoes (cut into quarters)
• 2-3 small sized potatoes (chopped into cubes)
• 6 sticks of celery (cut into pieces)
• 4 carrots (chopped into cubes)
• 1/2 an onion, sliced
• 3-3.5L of water

1. Blanch the pork bones (出水) by doing the following (this will remove the blood and dirt from the bone):
• Place the pork bones into cold water and soak for 3-5 minutes.
• Bring the water to a boil and cook for 3-5 minutes.
• Take the pork bones out and rinse it well under cold water.
• Put it aside, it is ready to use.

Cook the soup for 2-3 hours.
2. Pour the water into a pot and bring it to a boil.
3. Add the pork bones and let it boil for an hour.
4. Add the rest of the ingredients and and let it cook for another 1-2 hours.
5. Add a bit of salt in the end for taste.

A refreshing soup for the summer months!