Sourdough became a staple in San Francisco during the California Gold Rush of 1849. Sourdough is healthier than normal bread as it is fermented containing beneficial bacteria making it is easier for us to digest. Clam Chowder is very famous here especially when eaten from inside the sourdough loaf. You can substitute the middle for any soup recipes, chillis, stews or even a baked cheese (for cheat days!).
Carrot and Butternut Squash Soup
Cooking time 50 minutes
- 2 tbsp olive or coconut oil
- 6 carrots – chopped into small chunks
- 1 medium butternut squash – peeled and cubed
- 1 onion finely chopped
- 4 cloves of garlic crushed and chopped (or 2 inches of garlic paste)
- 1 inch ginger paste
- 1 can coconut milk
- 4 cups/1 litre of vegetable or chicken stock
- 1 tsp cinnamon
- 1 tsp turmeric powder
- Salt and pepper to taste
- In a large pan, heat the oil and add in the onion, garlic and ginger. Sauté for 3-5 minutes.
- Add the cubed butternut squash and carrot and stir, letting them sweat for 10 minutes.
- Add in the stock, coconut milk, turmeric and cinnamon.
- Bring to the boil then reduce down to simmer for 30 minutes.
- Once cooked through, either mash the chunks or puree the soup in a blender or food processor.
- Serve hot, adding salt and pepper to taste
- Pumpkin seeds
- Coriander leaves
You can buy fresh sourdough loaves from many supermarkets or health food shops. Or have sliced sourdough on the side instead. If you would like to try to make your own sourdough click here for a recipe.