Beetroot Soup with Corn and Carrot

Even tho' beetroot has been around for a long time, but it was only made known as one of the superfood about a decade ago. Beetroot is a sweet root vegetable which most people will either love it or hate it due to its distinctive earthy taste. And my family happens to belong to the "Love it!" group.

I begun adding beetroot into our diet mainly because it was known to helps lower blood pressure. You see, both my parents had and is having HBP, so me being their daughter is prone to having it at later stage. Like my late father always said, "Prevention is better than cure!"

Knowing about its other nutritional value (such as below) also helps to deepen our love for this beautiful vegetable.

- a good source of potassium and other minerals (calcium, iron, magnesium, manganese, phosphorous, sodium, zinc, copper, selenium).
- contain vitamin C which helps boost your immune system and protect cells from damaging free radicals. It also supports collagen production, wound healing, and iron absorption.
- contain betaine, a substance that helps prevent or reduce fatty deposits in the liver. Betaine may also help protect your liver from toxins.
- may prevent cancer.
*source from healthline.

You can enjoy beetroot by juicing it or cooking it. In this post, I am going to show you the latter option which is also my children's favourite. They are both 5 years old and 3 years old respectively. It is such a breeze cooking this for them because they will finish up all the beet and soup in no time.

A Hearty Bowl of Red~licious Soup

Usually I will cook this soup in the morning so that my children can have them for their lunch and dinner. For lunch, I will add pasta and a hard boiled egg to it. While for dinner, they will be drinking the soup alongside with other dishes and rice.

As you can see in the photo above, I've cut the carrot in slices. This is because my children likes soft carrot. You can cut it into thick chunks if you prefer some texture to your carrot. I've added wolfberries because they are said to improve eye sights and also simply because my daughter love them.

Hope you'll enjoy this recipe!


Prep Time  : 20 mins
Cook Time : 135 mins
Total Time : 2 hours 35 mins
Makes       : 3 - 4 pax

300g pork ribs
2pcs chicken feet (optional)
1 beetroot (approx. 400g) - (peeled and cut into approx. 1.5cm thickness)
1 corn (cut into 3 parts)
1 carrot (thick chunks)
1 Tbsp wolfberries (soaked 10mins in warm water to soften)
2ℓ water
Salt to taste

1. In a small pot, blanch pork ribs for 5 minutes to remove impurities. Discard the water and wash the pork ribs briefly under running tap water.

2. In a big pot, add pork ribs, chicken feet and the rest of the ingredients except wolfberries, and bring to a boil over high heat.

3. Reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 2 hours.

4. Add wolfberries and salt to taste and simmer for another 5 minutes.

● Do not boil longer than 3 hours, it will change its color to somewhat brown.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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