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TRI-COLOUR CARROT SOUP

Serves 6 to 8

Ingredients:

  • Pork Ribs, 600 grams
  • White Radish, 1 (cut into chunks)
  • Red Carrots, 2 (cut into chunks)
  • Radish, 1 (cut into chunks)
  • Onion, 1 (cut into 4 parts)
  • Red Date, 5
  • Dry Fig, 2
  • Water, 3 litres
  • Salt, to taste

 

Instructions:

  1. Blanch pork ribs with hot water and set aside for later use.
  2. In a Thermos® Shuttle Chef® inner pot, add all ingredients and bring the contents to a boil over medium heat.
  3. When boiling, turn to low heat and simmer for 15 minutes.
  4. After 15 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 2 hours, before serving.

 

Notes:

  • This recipe is based on Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Recipe courtesy of Thermos Singapore team. Photo is for illustration purpose only and courtesy from foodelicay.com.