Mumsy’s vegetable soup
By Mel Giedroyc
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
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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.
