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1
Preheat oven to 200 celcius; grease a 1-pound loaf tin with some sunflower oil
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2
Mix the flour, salt and bicarb in a large bowl.
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3
Make a well in the centre of the flour and pour in the milk and vinegar, then combine into a wet sticky dough with your hands
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4
Place the dough onto a floured surface and work it into a rough ball - it'll still look pretty porridge-y but put it into your greased tin and pop the tin into the oven for 30 minutes
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5
Meanwhile, heat the rest of the sunflower oil in a saucepan
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6
Peel and chop the onion and put it into the pot over a low heat to soften
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7
Peel and chop the garlic and pop it into the pan with the onion.
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8
Slice the celery and add to the pot with the rest of the flavour-base
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9
Whilst the flavour-base is softening, peel and chop your root vegetables.
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10
These can be swapped for your favourite root veggies or whatever you have in the house.
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11
Add to the softened onion/celery mix.
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12
Pour enough hot water to cover all the vegetables and stir in your stock cube (or you could use liquid stock instead of a stock cube and water).
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13
Add the herbs and season to taste
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14
Turn the heat up and bring the soup to a boil, then lower heat and simmer the soup until the root vegetables are soft
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15
When your bread is done, remove from oven and cool on a wire rack.
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16
The bread should be a nice deep gold colour.
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17
Once all the vegetables are soft, remove the soup from the heat and puree with a stick blender.
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18
Once blended ensure you taste the soup again and season to taste
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19
Serve the soup with a couple of slices of your delicious bread!
