Healthy vegetable soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 200g sourdough breadcut into croutons
- 1 tbsp caraway seeds
- 3 tbsp olive oil
- 1 garlic clovechopped
- 1 carrotchopped
- 1 potatochopped
- 600ml vegetable stock(we use bouillon)
- 100g cherry tomatoeshalved
- 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 stickchopped
- 200g cauliflowercut into florets
- 150g white cabbageshredded
- 1 tsp Worcestershire sauce
- 2 tsp mushroom ketchup
Nutrition: per serving
- kcal325
- fat11glow
- saturates2g
- carbs44g
- sugars10g
- fibre6g
- protein10g
- salt1.2g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.
