Matariki Heri Kai

This year's theme for Matariki is Matariki Heri Kai - Matariki, the bringer of food. To help with your Matariki feast, we thought you might like an easy recipe you can make this Matariki and share with your friends and Whānau. Our Marketing Manager Matt (runner up My Kitchen Rules 2023) has created this delicious soup recipe for our Whāriki whānau.

If you're not much of a cook, why not try one of the many Māori-owned eateries in Tāmaki Makaurau. We've put together a selection here.

Ingredients

• 1 Onion
• 2 Carrots
• 4 large Kūmara
• 1.5L Vege Stock
• 3 Garlic cloves
• 1/2 t crushed Ginger
• 1/2 t Chilli Flakes
• 1 pottle plain Yoghurt
• Salt & Pepper

Method

Peel and chop the Onion and Carrots

Peel the Kūmara and chop into cubes

Put a drizzle of Olive Oil in a large pot on a medium heat. Fry the Onion and Carrots until the Onion is soft (but not brown)

Add the Garlic, Ginger and Chilli. Fry for about three minutes (until the Garlic and Ginger smell is strong)

Add the Kūmara and the vege stock. Increase the temperature to the maximum.

Once the stock is boiling, reduce the heat to low and simmer until the Kūmara is soft.

Remove from the heat. With a stick blender, blitz the Kūmara until it's smooth and creamy. You can also tip into the kitchen whizz if you prefer (you may need to do it in batches).

Add the pottle of yogurt and blend until combined. Taste and if needed, add Salt and Pepper.

Serve with a dollop of yogurt, sour cream, or coconut cream. You can make this before the whānau turn up - when you're ready to serve, just put the pot back on a low heat until hot.

This soup goes really well with fry bread or a crusty french bread (with heaps of butter).