Papaya Puree Soup

1. Soak the dates, peanuts, and black-eyed beans in water for half an hour.   

2. Peel and dice the carrot. Cut the onion into chunks.

3. Blanch the pork in boiling water for about 2 minutes. Then, remove from heat and rinse with cold water to remove impurities.

4. Heat a little olive oil in a pot and sauté the onion until fragrant. Add pork, carrot and the soaked dates, peanuts, black-eyed peas to the pot. Subsequently, add water and chicken broth until the ingredients are covered (water: chicken broth = 1:1). Add a small pinch of salt. Cover the pot with a lid and simmer over medium heat for 15 minutes.

5.  Peel and dice the papaya, then add it to the pot, close the lid and cook for an additional 5 minutes.

6. Pour the soup mixture with ingredients (exclude papaya and date seeds) into a blender, leave a few pieces of papaya chunks, peanuts, and black-eyed peas unblended. 

7. Add 1 tsp extra-virgin olive oil to the blender and pulp until the ingredients are fully incorporated into a thick soup/puree. Pour the soup/puree into a bowl. Add the unblended papaya and slightly mix them. Serve and enjoy!

8. Tips: The boiling and pulping of papaya would increase the loss of vitamin C (i.e., leached into water, or being oxidized). Do not overboil the soup or pre-cut papaya pieces to minimize the loss of vitamin C. Take the soup extract to maximize vitamin C intake. 

Nutrient Information:

Serving Size: 564 g

*DV% based on RDI for average adult on 2000-kcal diet.

Recipe prepared by Ms. Kan Nok Man, Alissa (Student in Food and Nutritional Science, HKU)

Reviewed by Dr. Daphne Wu (Food and Nutritional Science, HKU)