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Jicama and Carrot Soup

Tuesday, September 14, 2010

Jicamas are very sweet when made into soups. I first did this many years back when my 3rd uncle, asked me to use this to make a soup base for Chinese New Year’s reunion dinner steamboat.
Then the Chinese fast food rice shop that I go to daily, serves this soup as well. It’s really sweet. But don’t cut the jicamas too large as they don’t turn really soft after cooking, unlike white radishes that do. They will be soft, but they retain their shape really well and they won't get mutilated by your soup ladle. So, please cut them into bite sizes.

Try this, it’s really a nice and “clear” sweet soup.

Jicama and Carrot Soup Recipe
400gm jicama/sengkuang/Chinese turnip (it was about 500gm before peeling)
150gm carrots (2 medium ones)
10 white peppercorns
200gm pork loin or lean pork
2 sprigs of spring onion, finely sliced
2L water (8 cups)
¾ tsp salt

1. Bring water to boil.
2. Meanwhile cube your pork loin, jicama and carrots.
3. Smash the peppercorns and put into the boiling water together with jicama, pork and carrots.
4. Bring back to a boil and turn to low heat and simmer for 2 hours.
5. Season with salt. Put in sliced green onions and turn off the heat.

13 lovely notes:

Kitchen Corner September 14, 2010 at 12:06 PM  

Oh.. this is just so nice for this super hot weather!

wendyywy @ Table for 2..... or more September 14, 2010 at 12:37 PM  

Kitchen Corner,
Yeah, jicamas are supposed to be cooling.
In our weather we always need cooling soups.

Little Inbox September 14, 2010 at 1:14 PM  

Good to add peppercorns to the jicama soup. I'll make this too.
By the way, I bought the ShaCha sauce from Giant Hypermarket. Also, I found some vegetarian outlets also sell vegetarian ShaCha sauce, much more cheaper than the one I got from Giant.

Yummy Koh September 14, 2010 at 2:03 PM  

This soup looks nice but can you tell me what is jicama?

Jess @ Bakericious September 14, 2010 at 2:43 PM  

Wendy, my MIL likes to cook this soup but minus away the red carrot and my daughter love the soup, very sweet.

busygran September 14, 2010 at 2:56 PM  

I love this type of soup. It is sweet and flavourful!

wendyywy @ Table for 2..... or more September 14, 2010 at 3:13 PM  

Little Inbox,
Peppercorns are suitable for soups that are very cooling.
Thanks for the info, I'll go and find my sha cha sauce in Giant. I think I'll skip vegetarian shops cos I prefer it with all the aromatics.

Yummy Koh.
Please refer here to see what is jicama

Jess Bakericious,
Very sweet hoh, add carrots sweeter. Maybe you can ask ur MIL to try adding that in.

Me too ;)

Honey Bee Sweets September 14, 2010 at 4:47 PM  

Never tried making soup using jicama before. But I am definitely gonna try this because my kids are soup "junkies" always need soup during dinner. :P Trying to imagine the "sweetness"...mmmmm :)

Blessed Homemaker September 14, 2010 at 5:02 PM  

I've never cooked jicama in soup. Will definitely this one day!

MaryMoh September 14, 2010 at 7:08 PM  

Mmm...this is nutritious and delicious.

ICook4Fun September 14, 2010 at 7:38 PM  

I heard of people using jicama for soup base especially those from the hawker stalls but I never use it before except for my spring rolls. I should try this out once the weather get much cooler. Thanks for the idea.

wendyywy @ Table for 2..... or more September 14, 2010 at 8:46 PM  

Hope your girls will love this :)

Blessed Homemaker,
Yeah, do try this. Hope you will like it.


Yeah, that's what I heard too, hawkers using jicama for the soup base.

Sonia (Nasi Lemak Lover) September 15, 2010 at 11:18 AM  

Never thought Jicama can add to the soup, I only know to add Jicama into prawn mee soup. Must try this simple soup one day.

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