Cooking up a Storm Darragh!

Living on the South Coast during the winter often serves up weather that just makes you want to be at home,indoors with something nice cooking away in the background while you sit on the sofa with your family and favourite blanket, taking in a Christmas movie or binge watching your latest box set and Storm Darragh presented me with just such a day yesterday.

I didnt even fancy leaving the house, so it was down to what I had in the kitchen and freezer to come up with something warm and comforting for us to enjoy.

Soup is always near to the top of the list on a day like this ,so I settled on this super easy, quick to prepare slow cooker treat, warming Indian Vegetable Soup.

There is no exact science to this one, use what you have, no need to measure exactly, just add whatever you fancy, mine went like this:

First, gently toast some spices, I used cinnamon stick, coriander seeds, green cardamom pods, masala curry powder, paprika, black peppercorns and a little known Indian spice asfoetida , this adds that twang that you can smell as you pass your local Indian takeaway.

While the spices toast, they release their aromatic oils, filling the kitchen with a wonderful smoky aroma reminiscent of strolling through the streets of Delhi or Brick Lane in London’s East End.

Next, chop two large onions, grate a thumb-sized piece of fresh ginger, and mince four fat cloves of garlic. Mix them together. Once the spices are toasted, transfer them to your slow cooker. Add a little olive oil to the frying pan and sauté the onion, garlic, and ginger mixture until the onions begin to colour nicely. Once done, add the sautéed mixture to the slow cooker as well.

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Now you can  add your choice of veg, I used a couple of carrots, some frozen cauliflower and broccoli florets and a can of chick peas that had been in the cupboard for a couple of months and a handful of red lentils, this recipe is perfect for them, take two stock cubes of your choice and throw them into the slow cooker and top up with boiling water, leaving enough space for one more ingredient down the line.

Pop the lid on and cook on high for about three hours. The mouthwatering aroma that will fill your home is guaranteed to have your taste buds tingling with anticipation!

Just before serving, blend the entire pot using a stick blender to achieve a creamy consistency, or blend less if you prefer a chunkier texture. Stir in a can of Dunn’s River coconut milk to add an extra layer of sweetness that beautifully compliments the warming heat of the cardamom pods,ginger and curry powder.

Serve the soup in bowls, garnished with freshly chopped coriander and paired with toasted chapatis. As the storm rages outside, you’ll be warm, cosy, and completely satisfied with this little taste of heaven right in front of you!