Mumsy's vegetable soup

Mumsy's vegetable soup

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(1 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal325
  • fat11g
  • saturates2g
  • carbs44g
  • sugars10g
  • fibre6g
  • protein10g
  • salt1.2g
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Ingredients

  • 200g sourdough bread, cut into croutons
  • 1 tbsp caraway seeds
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, chopped
  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 potato, chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 150g white cabbage, shredded
  • 1 tsp Worcestershire sauce
  • 2 tsp mushroom ketchup

Method

  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.

  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.

  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.

  4. Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.

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Comments, questions and tips

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sl230l
24th Oct, 2017
3.8
Easy tasty soup perfect for lunch. Best left overnight to let flavours develop. I didn't have mushroom ketchup so put plenty Worcester sauce in!
sl230l
21st Oct, 2017
3.8
Hello. What would you recommend as a substitute for the mushroom ketchup as I can't find that in my supermarket. thank you
goodfoodteam's picture
goodfoodteam
27th Oct, 2017
Thanks for your question. You can always add an extra splash of Worcestershire sauce to boost the flavour.
RubyMargarita
27th Mar, 2017
This recipe is listed as Vegetarian. Worcestershire Sauce contains anchovies (at least most well known branded Worcestershire Sauce does), if you are Vegetarian check the ingredients before you use!