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
Prep:10 mins
Serves 4
200g sourdough bread, cut into croutons1 tbsp caraway seeds3 tbsp olive oil1 garlic clove, chopped1 carrot, chopped1 potato, chopped600ml vegetable stock (we use bouillon)100g cherry tomatoes, halved400g can chopped tomatoespinch of golden caster sugar1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 thyme sprigs tied together with string)1 celery stick, chopped200g cauliflower, cut into florets150g white cabbage, shredded1 tsp Worcestershire sauce2 tsp mushroom ketchup
STEP 1Heat 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 2Meanwhile, 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 3Add 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 4Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.
