Rachel Chapman – Teacher, Mason Avenue Kindergarten
At Mason Avenue Kindergarten, Matariki is a really special time of year. It’s when we slow down, reflect, connect with each other, and celebrate the Māori New Year. As part of this, we’ve been exploring the whetū iwa o Matariki, the nine stars, and the beautiful meanings behind each one.
One of our favourite ways to bring these ideas to life is by making hua whenua (vegetable) soup together. There’s no set recipe, no strict rules, just a pot full of colourful vegetables and a whole lot of aroha (love). Each whānau and kaiako (teacher) brings in a piece of vegetable from home, and together we create something simple but special.
This shared soup links directly to Tupuānuku, the star connected to kai that grows in the ground. But it’s more than just a cooking activity, it’s about whanaungatanga. It’s about everyone contributing a little and creating something meaningful together. Tamariki feel a sense of pride when they see their vegetable go into the pot. They help chop, stir, and most importantly, they share a meal made by their whole community.
We’ve found that this experience opens up rich learning opportunities. The tamariki talk about where vegetables come from, how they grow, and how food connects us to Papatūānuku (Mother Earth). They also learn about kindness, teamwork, and gratitude all through the simple act of making vegetable soup.
Learning about the nine Matariki stars presents numerous opportunities to connect with culture, nature, and one another. Whether it’s making wishes with Hiwa-i-te-rangi, learning about water with Waitī and Waitā, or preparing and sharing kai with Tupuānuku, each star offers something meaningful for our tamariki to explore.
If you’d like to try making Hua Whenua / Vegetable Soup, we’ve included our recipe for four servings below. Mason Avenue Kindergarten has forty children and five kaiako, so our batch is much bigger! Mānawatia a Matariki!
Hua Whenua (Vegetable) Soup: A Bowl Full of Aroha for Matariki
A recipe from Mason Avenue Kindergarten
The recipe below is for four servings. When we make our soup, we adjust the amounts of stock and seasoning accordingly to balance with the number of vegetables.
Please do not leave young children unattended while preparing or eating food.
Ingredients
- Approximately 1kg of peeled and chopped vegetables. Almost any combination or type of vegetable can be used in this soup, such as potatoes, celery, carrots, parsnip, kumara, pumpkin, cauliflower, cabbage, turnips, tomatoes, spinach, and squash.
- 1 tablespoon of olive oil
- Approximately 1.5 – 2 litres of vegetable stock – enough to cover all the vegetables when they are in the pot.
- Salt and pepper to taste
Instructions
1. Wash, peel, and chop vegetables. Children love being involved in this stage, but make sure to use age-appropriate utensils and do this under close adult supervision.
2. Heat olive oil in a large pot over medium heat, then add any aromatics, such as garlic, ginger, and onion. Cook until softened (approximately 5 minutes).
3. Add the chopped vegetables and cook for 5 minutes, stirring frequently.
4. Add any herbs and vegetable stock. Add enough liquid to cover the vegetables by about one centimetre.
5. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for approximately 30 minutes, stirring occasionally, until vegetables are tender.
6. Blend. Remove the stalks from herbs or any bay leaves you have used. Then blend to a smooth consistency, using either an immersion blender in the pot, or wait for the soup to cool a little and blend in batches in a traditional blender.
7. Serve. Season with salt and pepper. Best served as shared kai with fresh bread! So delicious and warming on a cold winter’s day!
