Corn and Radish Soup
June 14th, 2009.
Categories: All, Boiled, Lacto Ovo, Soup, Vegan, Vegetables, Vegetarian
The other day when I boiled the Chinese Burdock (Cobo) soup, I used only half of the very large radish. Trying to clear my fridge, I took out whatever ingredients left from previous cooking and made this pot of soup. This can be made vegan if you omit the dried mussels – it tastes equally good (I added because I wanted to eat it!).
Ingredients
1 corn cut into 3 segments
1 medium radish or half a large one, cut into large pieces
1 tomato wedged
2 stalks of celery, cut into chunks
1/2 carrot, cut to chunks
1 pc (150gm) pumpkin sliced
6-8 dried mussels, washed and soaked (can be obmitted to turn this into vegetarian soup)
Method
1. Bring 1.5L water to the boil.
2. Put in all ingredients and bring to the boil again.
3. Turn to low heat and boil for 2 hours.
If you like, you may add some salt to taste, but my family prefers it this way without seasonings. The soup is very tasty with natural sweetness. Again, Isabel gobbled up the corn! 
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I used apricot glaze....