Healthy vegetable soup

3 of 5-a-day easy family friendly fibre folate good for you healthy low fat soup vegetable soup vegetarian

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Source

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.