Healthy vegetable soup

• sourdough bread↗200g g

  cut into croutons

• caraway seeds1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• garlic clove↗1

  chopped

• carrot↗1

  chopped

• potato↗1

  chopped

• vegetable stock↗600ml ml

  (we use bouillon)

• cherry tomatoes↗100g g

  halved

• can chopped tomatoes400g g
• golden caster sugar↗pinch of
• bouquet garni1

  (2 bay leaves, 1 rosemary sprig and 2 thyme sprigs tied together with string)

• celery stick↗1

  chopped

• cauliflower↗200g g

  cut into florets

• white cabbage↗150g g

  shredded

• Worcestershire sauce↗1 tsp tsp
• mushroom ketchup↗2 tsp

Step-by-step instructions

1. 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. 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. 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. 4

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