I’m not going to fancy this one up. There’s no verjuice, cream of, foam, quinoa or chia in there. It hasn’t been slow roasted, caramelised or reduced. It also waves a sugar, gluten, dairy free flag and that’s because it uses super fresh grown with love farmer fresh produce.
It’s Leek and Potato Soup.
Like I said, no fancy pants here. Leeks, potato, a half head of cauliflower for added good measure and water. Cook that all up until soft, blitz it with a hand held blender and delicately drop a little thyme from the kitchen window sill on the top. Add some of my favourite salt and dinner… is done.
Where did it all come from?
Potatoes- Naturally Grown Naturally Better, Crookwell, 240km
Leeks- Rita’s Farm, Kemps Creek, 50km
Cauliflower- Rita’s Farm, Kemps Creek, 50km
Thyme- my windowsill
***************
Have you checked out Give a Fork yet, run by Sustainable Table? You should, you definitely should. They are running a compaign during the month of October on #wastefree meals.
“Share a #wastefree meal with mates during the month of October and raise awareness and funds to help build a food system that is good for the environment, fair on Aussie farmers, ethical and healthy.”
Interested in taking the Eat Local Challenge?
Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.
My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).
cityhippyfarmgirl 