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
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.