My sister got me a packet of sourdough baguette from the community box near her area. Though it had expired, it can be transformed into a new dish. I gave some of the soup I created to my elderly friend to keep her warm on this cold, rainy day.

“Made from wheat, sourdough bread promotes good gut bacteria, similar to inulin and oligosaccharides found in certain vegetables and fruits. It is nutritious, containing various vitamins and nutrients that benefit overall health. Sourdough offers health advantages like improved digestion, better blood sugar management, and enhanced nutrient absorption due to the long fermentation process, which breaks down gluten and phytic acid. This process increases the bioavailability of minerals such as zinc, iron, and calcium, while also producing prebiotics that support beneficial gut bacteria, although most live probiotics may be destroyed during baking. Sourdough can be richer in vitamins and minerals, particularly when made with whole-grain flour.”

Got to be courageous to explore the various combinations of spices and herbs. Be creative and daring to cook a healthy, comforting, and delicious soup. I am a fan of chili. I have added chili flakes to the soup using my bumblebee mug that my friend bought for me. Let’s cook, keep warm, and share it with friends!!!

Ingredients

2 medium sized sour dough baguettes
180 ml vegetable stock, divided
90 ml full cream milk, divided
1 Tbs minced garlic
1- 1/2 Tsp smoked paprika
1/2 Tsp dried rosemary
1/4 Tsp nutmeg powder
1/8 Tsp balsamic vinegar
Italian Seasoning
oil
black pepper
salt
water

Method

Place the 2 sour dough baguettes into a saucepan that fit them with room to turn the baguettes. Then pour enough water to cover the baguettes. Cover with the lid. Bring the water to boil about 3 minutes. Remove the lid, using food clippers, flip the baguettes over. Then cover with the lid, cook a further 2-3 minutes until baguettes are softened. Do check the saucepan have enough water.

Once the baguettes are softened, drain the water and let the baguettes cool completely about 1-2 hours. Bring out Nutri Bullet, spoon some baguettes into the cup of Nutri Bullet, add 50 ml vegetable stock and 30 ml milk in; cover with the lid. Blitz until puree. Pour into a big pot. Repeat the process: some sour dough baguettes, 50 ml vegetable stock and 30 ml milk. Blitz until puree. Pour into the big pot. Repeat the process and blitz the remaining sour dough baguettes. Then pour into the big pot.

Place the pot on medium low heat, add 2 Tbs oil, minced garlic, the remaining vegetable stock, smoked paprika, dried rosemary, nutmeg powder, balsamic vinegar, Italian seasoning, salt and black pepper. Bring it to simmer, stir constantly, for about 15-20 minutes. I have drizzled some oil and added 1/4 c water as it was a bit thick. Taste the soup, see if needed extra seasoning: Italian seasoning, salt and black pepper. I have added some salt and a lot of black pepper. Taste it to your liking. Stirs a couple of stirs to make sure all the spices and herbs are mixed well. Serve immediate with buttered bread or croutons. I like mine with chili flakes. Enjoy!!!!

https://helenscchin.com/2025/12/06/sour-dough-baguette-soup/

#helenscchinrecipes
#souplovers
#cookingforthefun
#foodiesplus