The Sourdough Club

A social enterprise where a community of bakers gather and share knowledge

Our small club is run from The Sourdough School and is the alternative way to learn if you cannot attend a course in person. Learn from Dr Vanessa Kimbell how to make the healthiest bread in the world and improve digestion, boost your mood, and connect with a supportive community that’s passionate about baking for better health.
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Two New Recipes for Club Members from Gill Meller

Chard, Leek and White Bean SoupCelebrate Soup Season with Gill Meller

Two autumn soup recipes from Gill’s book ‘Root Stem Leaf Flower’

We are delighted to share two glorious soup recipes from Gill Meller’s beautiful book ‘Root Stem Leaf Flower’ that you can enjoy with your homemade sourdough bread to keep you warm and nourished this autumn. Gill spoke with Vanessa Kimbell last night on @SourdoughSchool Instagram account, which you can catch up on via our IGTV. Keep an eye out next Spring for a webinar with Gill Meller for Sourdough Club members.

“I’m a big fan of soups that make you feel you’ve eaten well. A good minestrone or a ribollita will do that, and this chard, leek and bean soup is a superb case in point. I like to trickle this soup with my best extra-virgin olive oil before serving. View it like salt and pepper, as a seasoning.”

Continue to the Chard, Leek and White Bean soup recipe…

Continue to the Sweetcorn, Radicchio and White Bean soup recipe…

Gill Meller’s book ROOT STEM LEAF FLOWER is published by Quadrille and photography is by Andrew Montgomery

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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