Recipe – Creamy Leek Soup & Artisanal Sourdough Bread 

Serves: 4 | Time: 40 minutes 

Ingredients: 

• 2 large leeks, white and light green parts sliced 
• 2 tablespoons olive oil 
• 2 garlic cloves, minced 
• 1 brown onion, finely chopped 
• 2 potatoes, diced 
• 2 carrots, chopped 
• 1 zucchini, chopped 
• 1-litre vegetable stock (homemade or local brand) 
• 1 cup full cream milk (or coconut milk for a dairy-free option) 
• Salt and pepper to taste 
• Fresh parsley for garnish 

Instructions:

1. Heat the olive oil in a large pot over medium heat. 
2. Add the leeks, onion, and garlic, cooking until softened. 
3. Stir in the potatoes, carrots, and zucchini, then pour in the vegetable stock. 
4. Bring to a gentle simmer and cook for about 20-25 minutes, or until the vegetables are tender. 
5. Blend the soup with an immersion blender until smooth (or leave some chunks if you like some texture). 
6. Stir in the milk and season with salt and pepper. 
7. Serve hot with a sprinkle of fresh parsley. 

Homemade Sourdough Bread 

Serves: 4 |  Time: 12-16 hours 

Ingredients: 

• 500g organic bread flour 
• 350ml filtered water 
• 100g active sourdough starter (made with whole wheat flour) 
• 10g sea salt 

Instructions: 

1. Mix flour and water in a large bowl, cover, and let rest for 30 minutes. 
2. Add the sourdough starter and mix well. 
3. Sprinkle the salt over the dough and incorporate by folding. 
4. Perform a series of stretch-and-folds every 30 minutes over 2-3 hours. 
5. Cover and let the dough ferment at room temperature for 6-8 hours, or until doubled. 
6. Shape the dough into a round and let it proof in a floured banneton or bowl for another 4-6 hours. 
7. Preheat the oven to 230°C with a Dutch oven inside. 
8. Score the bread and bake covered for 25 minutes, then uncover and bake for another 15-20 minutes until golden brown. 
9. Let the bread cool before slicing.