Culture

There is nothing greater than soup. Okay, a bold claim perhaps, but soup on a dismal grey Dunedin evening in our “character-rich” but ultimately freezing flat is pretty satisfying.
A favoured technique to increase our core body temperature is to lock ourselves in the kitchen (which is also our lounge, thus relatively small in size) and embrace the warmth from the oven as we cook. The great thing about this soup, like many stove-top meals, is that the cook can stand above it and receive a nutrient-rich steam facial whilst appreciating all the fragrant aromas released from its many spices. It’s easy, cheap, and requires little in the way of cooking implements other than a stick blender. If you don’t have one of those, then use a food processor or, failing that, take to it with a potato masher for a more rustic looking outcome. I found the recipe on asweetspoonful.com and have adapted it slightly, though not radically.

 
A few generous slugs of olive oil
1 tablespoon fennel seeds
1-2 teaspoons ground cumin
4 garlic cloves, peeled and finely chopped
8 carrots, sliced 1cm thick
3 medium potatoes, peeled and diced
1 apple - Braeburn or Granny Smith - peeled, cored and diced
Half a white onion, peeled and roughly chopped
4-5 cups chicken or vegetable stock
5 tablespoons long grain white rice
2 teaspoons ground coriander seeds
2-3 teaspoons curry powder (I use Vencat, which comes in red and yellow pots)

 
Heat the olive oil over a low to medium heat in a large pot. I use a cast iron pot because they have this fantastic weight about them and hold the heat well, but any large pot will do. Add the fennel seeds, cumin and garlic, frying for a minute or so. This is where things start to smell pretty heavenly, provided you don’t burn the garlic. As the garlic starts to turn golden, add the carrots, potatoes, apple and onion. Cook over a medium heat for five to six minutes allowing to soften, stirring well and adding more olive oil if needed. Add the stock (I added 4 cups at this point, then a further cup about 15 minutes later), rice, ground coriander seeds and curry powder. Bring to the boil, then reduce the heat, put the lid on and simmer until the vegetables are soft - about 35 minutes. Then blend into sunny oblivion. I cannot stress enough the importance of tasting the broth as it cooks - add more olive oil or any of the spices as appeal to your tastebuds. If your stock is too salty for your liking, substitute a cup or so of boiling water. Again - taste as you go! Doing so as the flavours develop is humbly gratifying.

 
Goats’ milk feta crumbled generously on top adds a pleasant tang. Alternatively, try grated parmesan, or chopped fresh coriander. A wholegrain roll on the side, slightly warmed, is also highly recommended.
 

Serves 6