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Mumsy's vegetable soup

Healthy vegetable soup

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal325
low infat11g
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
  • 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

  • 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.

Recipe from Good Food magazine, September 2016

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A star rating of 4.8 out of 5.4 ratings
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