Style: August 07, 2020

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92 <strong>Style</strong> | Food Soup from scraps Before you hiff out the stragglers in the vege drawer, take Sarah Burtscher’s advice and save money, food and the planet with soup. Photos Jet Campbell
<strong>Style</strong> | Food 93 TIP Do this the day before you go shopping so you have a clean vege drawer and no veges to throw out. Forgotten Vege Soup This soup sees a fabulous clean out of the fridge. Look at what you have neglected in the fridge vege drawer, and this is literally what this meal is made from. I call it a ‘flexible framework’ recipe, as you can use all sorts of different ingredients but the ‘basic frame ingredients’ remain the same. You can include most fridge-kept veges, or potato or k mara, remembering they are all going to be whizzed up together at the end. BASIC FRAME INGREDIENTS 2 Tbsp olive oil 1 onion (use up odds and ends if need be) 2–4 garlic cloves 1–1½ cups milk or milk alternative 2 dried bay leaves 2 cups chicken or vegetable stock salt and pepper to taste For years I’ve been clearing out the fridge and using up the ugly and forgotten foods by cooking up what I’ve termed a ‘fridge cleaner’. This could be a soup, cake, casserole, or whatever. I started looking into food waste, and, wow, do we throw out a lot of food in New Zealand! According to Love Food Hate Waste NZ: “New Zealanders throw away 157,389 tonnes of food a year. That is equivalent to 271 jumbo jets of food that has to go somewhere to rot, instead of being eaten. [...] All of this food is worth about $1.17 billion each year.” A lot of household cooks just don’t know what to do with the sad-looking fruit in their fruit bowl, or the limp carrots in their vege drawer. So, I started Fridge Cleaner Cooking (fridgecleaner.co.nz) to showcase how to make forgotten everyday ingredients into delicious, nutritious meals. FLEXIBLE INGREDIENTS ¾ of a very limp cauliflower/broccoli or 2 medium potatoes/k mara parsnip 4 stalks celery 2 rashers bacon METHOD 1. Roughly chop all veges, including your celery leaves if they are not too old. 2. Sauté bacon, onion and garlic in olive oil in a heavy-based pot. 3. Add the rest of the ingredients, including a handful of celery leaves, and cook off for approximately 10 minutes. 4. Pour in enough stock to just cover all ingredients. 5. Add bay leaves and remaining celery leaves, then simmer until all veges are tender. 6. Remove from the heat, fish out the bay leaves and blend till smooth (I like to use a wand). 7. Add milk, stir well and put the bay leaves back in. 8. Taste and season, adding more salt or pepper as required.
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august 2020 for the love of local W
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NEW ADDITIONS You can always find s
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Discover The Tannery This WinTer in
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PUBLISHER Charlotte Smulders Star M
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The business landscape has changed,
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The Perfect Engagement Ring An enga
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Okay, so this year - this most unus
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SIMPLY STUNNING! What sets Sallée
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alexa Wall Debi Pratt oWner looking
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only forty grand jetés to the town
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creating individual and beautiful s
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