This month we have made soup. There were lots of helpers to chop and peel the vegetables, to grate them in the kitchen whizz, and to clean up and compost the scraps afterwards. We sat around tables inside and shared the soup together.
In the winter time, soup like this made with bone broth, lots of vegetables and peas and lentils is just the thing to build up immunity, and to keep us well. The more vegetables we can eat the better for our health. The bone broth (or stock) was made by saving all the chicken bones from our Matariki Hāngī.
We also made carrot juice with our left over vegetables, and it was rated a thumbs up by the children. They helped scrub the carrots, empty the scraps in the compost, and lots of children took turns feeding the carrots into the juicer, turning it on, and making the carrots go down. We added 1 orange and 1 apple.