Mumsy’s vegetable soup

This warming vegetable soup, from Great British Bake Off host Mel, is a traditional family recipe that packs in fresh veg and spices, making a healthy supper

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 325
fat 11g
saturates 2g
carbs 44g
sugars 10g
fibre 6g
protein 10g
salt 1.2g

Ingredients

200g sourdough bread, cut into croutons
1 tbsp caraway seeds
3 tbsp olive oil
1 garlic clove, chopped
1 carrot, chopped
1 potato, chopped
600ml vegetable stock (we use bouillon)
100g cherry tomatoes, halved
400g can chopped tomatoes
pinch of golden caster sugar
1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 thyme sprigs tied together with string)
1 celery stick, chopped
200g cauliflower, cut into florets
150g white cabbage, shredded
1 tsp Worcestershire sauce
2 tsp mushroom ketchup

Method

Heat oven to 180C/160C fan/gas 4. Put the bread on a baking tray with the caraway seeds, half the oil and some sea salt, and bake for 10-15 mins or until golden and crisp. Set aside.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the garlic, carrot and potato and cook for 5 mins, stirring frequently, until a little softened.
Add the stock, tomatoes, sugar, bouquet garni, celery and seasoning and bring to a rolling boil. Reduce the heat, simmer for 10 mins, then add the cauliflower and cabbage. Cook for 15 mins until the veg is tender.
Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.