Apple and Corn Soup with Waterchestnuts
I love this clear and refreshing soup!
4 Fuji Apples
2 corn on cobs
1) skin and core the apples. Cut them into thick slices. Cut the corn into chunks. Skin the waterchestnuts and dice the carrots.
2) (I used the chicken to make Hainanese Chicken Rice, so boiled it first to get the stock) Add all ingredients to the stock and bring everything to a boil.
3) Simmer for 3 hours in the thermal cooker. Add a little salt to taste.
You’ll get a very clean-tasting and refreshing soup that’s lightly sweet, slighty tangy, savoury and packed with nourishing goodness all at the same time!