My eyes are watering while I write this..Not because of some emotion, though rage is definitely flowing through me because of this stupid weather bug that’s got us all over the sink,blowing with all our mights trying to clear our airways and somehow earning back our fundamentalest of the most fundamental right to breathe!
Yes..All of us are sick…under the weather..One by one like dominos we caught the bug..Just when the person before is getting better the one after starts to feel the symptoms..We did the whole hoopla of going to the doctors(yes plural for the 3 of us)..getting paracetamols and the other paraphernalia but those things take time to kick in.
Meanwhile, I decided to combine indian and Chinese household medicine to create this healing soup for ourselves.Its simple…I gathered whatever I know that can help fighting cold and flu and put it all in a pot to simmer.
This is more of an idea than a recipe hence feel free to omit or edit the recipe as per the ingredients at hand.
Fresh turmeric heals better but its not always available.You can use dry turmeric or turmeric powder instead.Similarly schezwan pepper is not a household ingredient and can be omitted if you don’t have it.
I have used Maggi veg stock cube to give the soup an added depth.This stock cube already has salt so I didn’t have to add too much to the soup.You can use homemade stock also if you have it at hand.
Also let me put this put there before people assume..I am not a doctor/Ayurveda specialist or dietician…This is something that works for my family and because it garnered a lot of attention on facebook and Instagram I decided to pen it down here for everybody to read.
Serves: 4 cups
- 2 Inch Ginger cut into thin sticks
- 1 inch Fresh Turmeric cut into thin sticks
- ½ Cup Mushrooms/Carrots or any other vegetable of choice.
- 3 Star Anise
- 2 Sticks Cinnamon
- 3 Cloves
- 1 tsp Schezwan Pepper
- ½ Chopped Cup Green Onion
- Juice of 1 Lime
- 1 Cube of Stock
- 1 Tsp Oil
- Handful Coriander
- 1 Tsp Black Pepper
- Salt as per Taste
- Heat oil in a deep pot.
- Add ginger, turmeric,onion,spices and cook till fragrant.About 1 minute.
- Add the mushrooms and sauce for about 1 minute.
- Once the mushrooms brown a little add 3 cups of water and a stock cube.
- Simmer Covered for ½ hour at-least.
- Finish with lime juice, sprinkling of black pepper and coriander.
- Serve Hot