Indian Gooseberry, Corn and Pork Rib Soup

Why people make this soup

Corn comes in every colour these days — yellow, purple, white, bicolour, glutinous. All varieties are rich in lutein and zeaxanthin, traditionally regarded as friends of the eyes, and corn is also associated with easing constipation and supporting healthy blood sugar and circulation. Paired with Indian gooseberry and pork ribs, this makes a soup traditionally enjoyed to soothe the throat and support those watching the three highs (blood pressure, blood sugar, cholesterol).

Method

1. Rinse the Indian gooseberries and lightly crush them with the flat of a knife. Husk the corn and cut into pieces. Blanch the pork ribs.
2. Cook all the ingredients in 2.1 L of water for 1 hour, reducing to 0.9–1.2 L. Serve.

Nourilo’s Tips

This soup is clear and moistening, fine for young and old. It is traditionally considered beneficial for those who smoke or drink too much, or with a hot, dry-lung cough, and can be enjoyed regularly.