Carrot and Corn Soup - Chinese HK style

Ingredients:
1 pc muddy Carrot
1 pc Green radish/carrot
1 Corn (i used 2 in this ingredients to make it sweeter)
250g Porkbone (i added chicken bones and feet which i discarded from whole chickens -dont thow)
North Almond 1 tbsp
South Almond 1 tbsp
3 litters water

PROCEDURE ON HOW TO COOK CARROT GREEN RADISH SOUP:

Peel carrots and green radish and cut into chunks.

Wash then parboil the pork bones or any meat you want to put in the soup with boiling water. (I put in chicken bones which i discarded from the whole chicken i cooked for other menu.) I parboil the bones to remove blood and fat.

Put all the ingredients into the pot. Add 3 litters of water. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.

Optional: add a pinch of salt a minute before switching it off. But for me, i like the natural sweetness, its healthier.