Gooseberry and Turmeric Soup

Every time I make this soup, it reminds me winter days of my childhood. My Mom uses to make this soup during winter to keep us away from falling sick.

A similar version of the soup is served before the meal in Assam, known as Amlokhi Aakhon. Since, my mother was from Coach Bihar, where the culture was the mix of West Bengal and Assam. She has recreated the soup in her version by adding fresh turmeric and fresh coriander stem to make it tasty.

The best way to consume amla (gooseberry) is to eat it fresh. If you are not comfortable with that, you can also crush its pulp to extract juice and drink it. Also, you can make soup and drink it.

Amla is rich in vitamin C, and it is believed to prevent tuberculosis, asthma, bronchitis, diabetes, anaemia, cancer, scurvy, cold and premature ageing. It can also be used during the treatment of measles, typhoid, pneumonia, jaundice, excessive bleeding during menstruation, abortion, dental caries and high blood pressure.

At the same time adding fresh turmeric enhances the health benefits of this soup as, turmeric known for its antioxidant content and ability to work as an anti-inflammatory. This common culinary spice is prized in many cuisines around the world and with good reason.

Personally, I think all of these substances are the most beneficial when they are a small part of an overall healthy diet.

It is one of the healthiest herbal soups, which you can take during winter. Have half or 3 quarter cup a day and see the benefits.

Ingredients:

• 3-4 Amla (Gooseberries) roughly chopped
• 1 tsp. fresh turmeric grated
• 1 tsp. ginger grated
• 2 tbsp. coriander stem chopped
• 1 green chilli chopped
• 1/2 tsp. tamarind pulp
• 1/2 tsp. sugar
• Salt to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. chilli flakes
• 1 tsp. olive oil

Procedure:

1. Pour 3 cups of water in a saucepan and heat it. Add the Amla, turmeric, ginger, coriander stem, green chilli, salt and boil it until the water reduces to 2 cups.
2. With the help of a spoon mash the Amla and strain the soup.
3. Add tamarind pulp, pepper powder and sugar to the soup and bring it to boil over medium heat.
4. Heat the oil for the tempering in a small pan. Add the chilli flakes and some chopped coriander stem and immediately pour the tempering over the Amla soup.
5. Ladle into soup bowl and serve hot by garnishing with some coriander leaves.