This is the soup that quietly cooks itself while you get on with the day. Pork bones, sweetcorn and carrot go into the slow cooker in the morning, and by dinner you have a clear, gently sweet broth that tastes like it took far more effort than it did.
Sweetcorn does most of the work, lending the stock its rounded sweetness, while the goji berries go in near the end so they plump rather than collapse. They add a soft, faintly tomato-like note and a lovely flush of colour.
Serve it as a first course the Cantonese way, or make it the whole meal with a bowl of rice alongside. Any leftovers taste even better the next day.
