Recipe: Healthy Chinese ABC Soup with Sweet Corn

One of the soups my mum would often make for us when we were growing up was ABC Soup. ABC Soup is a clear soup which is light and easy to drink, and is usually found as part of a Chinese meal. I've always wondered how it got that name, and apparently it is named so because by drinking this soup, you are getting your Vitamins A, B and C (plus all the other nutrients).

Chinese ABC Soup with Sweet Corn

My kids also enjoy drinking ABC soup, so I make this quite often for them. Although it is a clear soup, it is very flavorful thanks to all the different vegetables used. I do vary the ingredients I put in, depending on their availability in the fridge but the most common ones that I use are carrots, onions, tomato, peanut, potato and corn. Sometimes, I would use green apples too.  Tomatoes are high in lycopene, which is high in anti-oxidants, vitamin A and C, carrots are good for the eyesight (vitamin A), and cooked sweetcorn has anti-cancer properties.

Chinese soups are so easy to make as well, just dump all the ingredients in the pot and let it simmer for 2 1/2 -3 hours. I use chicken breast since it's much leaner resulting in a less oily soup. If you choose to use other chicken parts or even pork ribs, just skim the excess oil when soup is ready. Another good thing about ABC soup besides being very nutritious is that you can eat all the lovely vegetables with your soup too - no wastage!

Chinese ABC Soup with Sweet Corn

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 2 1/2 - 3 hours

Serves 5-6

Ingredients

450g chicken (I use chicken breast)

2 litre water

2 red tomatoes, quartered

4 large onions, quartered

2 potatoes, cut into thick chunks

50g peanut, soaked for 1 hour 

2 carrots, cut into thick chunks

1 sweet corn, cut into 4
Salt, to taste

1. Place ingredients into a large pot and bring to the boil. Once boiling, reduce to low heat and simmer for 2 1/2 to 3 hours. Season with a little salt. 

2. Ladle into soup bowls and serve hot.

*I am submitting this recipe to my friend Esther of Copycake Kitchen's Little Thumbs Up "Corn" event.

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