According to the Oxford Dictionary Diaries the phrase . . . “warm the cockles of one’s heart” means in plain English “to give one a comforting feeling of contentment”. And sweet Molly Malone from Dublin’s Fair City could tell you a thing or two here.

‘Comfort feeling of Contentment’ is what I am looking for if and when I am either down with a flu/cold or just simply feel slightly below par.

As long as I can remember I nearly always have made my weekly pot of delicious home-made soup, ready to be consumed at any time or portioned off and frozen for later use. It does not matter if now again I live in a hot or cold climate – the aroma from the vegetables, the wonderful spices wafting from my special soup mug gently up my nose immediately tells certain brain cells of mine “get better – and snap out of this negative mood you are in” – and rest be assure it always works like a dream. And yes, this is one of the reasons why I still continue to conjure up soups, not following recipes most of the time either.

I know that a great number of my blogger friends are right now living in colder climate – and that’s one reason why I like to share one of my favourite “winter warmers” with you (never mind we and some other dear friends live in a hot climate) – sitting around your own kitchen table with bowls of hot steaming soup in front of you and either nice thick chunks of granary bread or Arabic hoops on the side for ‘dunking’. Especially for you, who have just come in from clearing snow off your pathway, de-frosting the car, or just came home from a long crisp walk.

So therefore, without long ado – here is last nights “Carina’s Special” for you to enjoy hopefully as well.

The amount of ingredients you see in the first picture turned out to be a generous four-portion-soup. And here is what I used:

1 x medium onion, chopped
1 x fat leek, washed thoroughly and sliced
4 x cups of celery, well washed, ends trimmed and rest chopped
1 x medium/large washed but unpeeled potato, diced small
5 x garlic cloves, peeled and finely sliced
1 x small piece of fresh ginger, finely sliced
2 x heaped tsp of cocopowder
1 x Tbsp Olive oil
1 x Tbsp hot curry powder
Salt, to taste and freshly ground black pepper, to taste
½ x tsp of turmeric powder
4 – 5 x cup of vegetable stock (I used Knorr cubes)
1 x tsp of dry oregano
1 x tsp of dry rosemary (or a twig of fresh one)
Some celery leaves for garnish and celery seeds (if you can get them)

METHOD:
First of all, have all your vegetables prepared as mentioned above and keep aside on a board.

Set a large medium high vessel on MEDIUM heat and after a couple of minutes add the olive oil, followed by the onion, leek and the celery, stir, cover and cook gently for app. 10 minutes, stirring half way through again.

Now add curry powder, stir and gently cook for another 2 minutes only.

Add potatoes, nearly all the stock and the herbs, stir and continuing to simmer for 20 minutes or so, until the vegetables are tender. We don’t like them too mushy – so you may have to adjust simmering time.

When done, switch off heat and let soup cool down slightly (I switch on the Ceiling fan).
10 minutes later I puree the vegetables in my “Mixy” until they are nice and smooth.

Now check your soup for any possible additional spices needed.
Return all this to your vessel and gently re-heat until piping hot.
Switch off the heat and add your previously prepared coconut milk powder, stirring gently. Do no remove vessel – allow the previous heat deal with the added coconut milk.

Serve in individual soup plates, bowls or cups decorated with a sprig of celery leaves and if you have, a light sprinkling of celery seeds.

You can also do, what I sometimes do, add a few prawns quickly boiled in chilli water! For a little kick.

You do not need much else, apart from delicious healthy bread or hoops for dunking – little culinary heaven!!!

That’s it – all done – enjoy!

Namaskaram
Carina

Note: The statue shown above has been moved to Suffolk Road while a light railway line is being built in Grafton Road, but is expected to be returned to its original place in 2017.

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