The simple pleasures of garden soup: local goodness
By Natacha Lee, Gisborne
They are Kiwis eating food grown and produced within a 200 km radius for 30 days of April in theHappyzine Eat Local Challenge.
My first meal: soup! I honestly could live on soup… Nothing amazing or elaborate, most of the time it’s whatever veggies are around. This time: butternut and parsnip from the garden. We had a dinner with friends the night before with a lovely roast chicken. Lucky for me the chicken is from Hastings, smack bang within the 200km zone. What more, it’s Bostock chicken, a newly arrived on the market organic chicken. The chicken is delicious and always a decent size. I scavenged the leftover bones to make stock the following day, and used it as a base for the soup.
I was never a particular big fan of parsnip until I grew some (more or less by mistake). Fresh parsnip from the garden is beautifully sweet and full of flavour. Added in soups, it adds a creamy, velvety texture, heavenly yummy. Nothing more needed, not even a recipe!