Healthy Vegetable Soup

Name: Healthy Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: portuguese
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

4.85 (6)

⏱ 40 mins 🍽 Serves 4 🌶 portuguese ✅ Easy 🏷 Main course

This is a traditional family recipe for a warming and healthy vegetable soup. It is packed with fresh vegetables including carrot, potato, cauliflower, and cabbage, simmered in a spiced tomato broth. The soup is finished with Worcestershire and mushroom ketchup for depth of flavour, and served with baked caraway seed croutons for a satisfying crunch. It makes a perfect healthy supper or lunch for four people.

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

Set your oven to 180C/160C fan/gas 4. Place the bread pieces on a baking tray, toss with the caraway seeds, half of the olive oil and some sea salt. Bake these for 10-15 mins until they turn golden and crisp, then set them aside.
While the croutons bake, warm the rest of the oil in a large saucepan. Cook the chopped garlic, carrot and potato for 5 mins, stirring often, until they begin to soften.
Pour in the vegetable stock, then add the cherry tomatoes, canned tomatoes, sugar, bouquet garni, celery and seasoning. Bring everything to a rolling boil. Lower the heat, let it simmer for 10 mins, then add the cauliflower florets and shredded cabbage. Continue cooking for 15 mins until all the vegetables are tender.
Mix in the Worcestershire sauce and mushroom ketchup. Take out the bouquet garni. Ladle the soup into bowls and top each serving with the prepared caraway croutons.