Rustic Winter Soup & Homemade Honey Wholewheat bread
I love this soup. Its got a lovely deep rustic and full flavour and beautiful texture, definitely one of my favourite soups around. I got the original recipe in an editon of Food & Home Entertaining, but I cannot remember which edition or who to credit with coming up with this fab combination – but well done to them nonetheless!
 Rustic Winter Soup |
 Honey Wholewheat Bread |
Rustic Soup
Ingredients
- 250g potato peeled and diced
- 450g sweet potato peeled and diced
- 900g butternut peeled and diced
- 3 medium sized leeks, sliced
- chicken stock
- fresh ginger, chopped in small pieces (to taste)
- fresh coriander, chopped (to taste)
- cream (optional)
Fry the sliced leeks in a bit of olive oil till tender and add the vegetable dices, cover with enough chicken stock (or vegetable stock) and simmer till the veggies are cooked through and soft. Add mixture to a blender (do it in batches if you have a small blender) and blend till smooth. Add ginger and coriander and process till mixed through. I used about a 5cm stick of ginger and a handful of coriander, if not more as it really is the addition of these two herbs that makes this dish so fabulous. You can add some cream afterward if you want, but I’ve found that I actually like it just like that, without any other fancy additions…. except of course a delicious bread!
Honey Wholewheat Bread
This is a breadmachine recipe, so if not using a bread machine, proof yeast and do the knead-wait-rise-knead-wait-rise thing as you would a normal bread. The recipe is the outcome of combining a few similar recipes with reviewer suggestions from allrecipes.com.
Ingredients
- 1 cup water (lukewarm)
- 2 tbsp milk
- 2 tbsp vegetable oil (or melted butter which I prefer)
- 1/4 cup honey
- 1 tsp salt
- 1 cup nutty wheat flour
- 1 cup brown bread flour
- 1 cup white bread flour
- 1 1/2 tsp yeast
Add to the breadmachine in the order specified, switch on the dough cycle and wait. Turn out dough into a breadpan when cycle is done and bake in a preheated oven at 180 for around 40 minutes (or you can bake it in your breadmachine if you wish).
The bread is a small loaf so it won’t feed the masses, but the soup makes quite a large pot.