Mumsy’s Vegetable Soup with Caraway Croutons Recipe

Introduction

Mumsy’s vegetable soup is a comforting and hearty dish full of fresh vegetables and robust flavors. Topped with crispy caraway croutons, this soup is perfect for a cozy lunch or light dinner.

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 (bouillon works well)
• 100g cherry tomatoes, halved
• 400g can chopped tomatoes
• Pinch of golden caster sugar
• 1 bouquet garni (2 bay leaves, 1 rosemary sprig, 2 thyme sprigs tied with string)
• 1 celery stick, chopped
• 200g cauliflower, cut into florets
• 150g white cabbage, shredded
• 1 tsp Worcestershire sauce
• 2 tsp mushroom ketchup

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Spread the sourdough bread cubes on a baking tray, sprinkle with caraway seeds, drizzle with half the olive oil, and season with sea salt. Bake for 10-15 minutes until golden and crisp. Set aside to cool.
2. Step 2: Heat the remaining olive oil in a large saucepan over medium heat. Add the chopped garlic, carrot, and potato. Cook for about 5 minutes, stirring often, until the vegetables start to soften.
3. Step 3: Pour in the vegetable stock, canned and cherry tomatoes, golden caster sugar, bouquet garni, chopped celery, and a pinch of salt and pepper. Bring the mixture to a rolling boil, then reduce the heat and simmer for 10 minutes.
4. Step 4: Add the cauliflower florets and shredded cabbage to the pot. Continue cooking for 15 minutes, or until all the vegetables are tender.
5. Step 5: Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni. Ladle the soup into bowls and top each serving with the caraway croutons. Serve immediately.

Tips & Variations

• For an extra rich flavor, add a splash of white wine before simmering the soup.
• You can substitute mushroom ketchup with soy sauce if you don’t have it on hand.
• Add other seasonal vegetables like green beans or leeks for variety.
• If you prefer a smooth texture, blend the soup partially or fully before adding Worcestershire sauce and ketchup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. Keep the croutons separate and add them just before serving to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the croutons?

Yes, any sturdy bread like a French baguette or whole grain loaf will work well. Just make sure to cut it into evenly sized cubes for even toasting.

Is this soup suitable for vegans?

It is vegan as long as you use a vegetable stock and ensure Worcestershire sauce is vegan-friendly, as some brands contain anchovies.

Mumsy’s Vegetable Soup with Caraway Croutons Recipe

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★★★★★

5 from 140 reviews

• Author: Ben
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Mumsy’s vegetable soup is a hearty and wholesome vegetarian soup packed with fresh vegetables, flavorful herbs, and tangy tomato notes. Served with crunchy caraway croutons, this comforting dish is perfect for a nourishing lunch or dinner, combining simple ingredients with aromatic spices to create a classic, satisfying meal.

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Ingredients

Scale 1x2x3x

For the Caraway Croutons

• 200g sourdough bread, cut into croutons
• 1 tbsp caraway seeds
• 3 tbsp olive oil (divided)
• Sea salt, to taste

For the Soup

• 1 garlic clove, chopped
• 1 carrot, chopped
• 1 potato, chopped
• 600ml vegetable stock (bouillon)
• 100g cherry tomatoes, halved
• 400g can chopped tomatoes
• Pinch of golden caster sugar
• 1 bouquet garni (2 bay leaves, 1 rosemary sprig, 2 thyme sprigs tied with string)
• 1 celery stick, chopped
• 200g cauliflower, cut into florets
• 150g white cabbage, shredded
• 1 tsp Worcestershire sauce
• 2 tsp mushroom ketchup

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Instructions

1. Prepare the croutons: Preheat the oven to 180C (160C fan)/gas mark 4. Place the sourdough bread croutons on a baking tray along with the caraway seeds, half of the olive oil, and a sprinkle of sea salt. Bake for 10-15 minutes or until the croutons turn golden and crisp. Remove from the oven and set aside.
2. Sauté the base vegetables: While the croutons bake, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped garlic, carrot, and potato. Cook for about 5 minutes, stirring frequently, until the vegetables soften slightly and become fragrant.
3. Add liquids and simmer: Pour in the vegetable stock, canned chopped tomatoes, and halved cherry tomatoes. Sprinkle in a pinch of golden caster sugar and add the bouquet garni, chopped celery, and sea salt and pepper to taste. Bring the mixture to a rolling boil.
4. Cook the soup: Once boiling, reduce the heat to low and gently simmer for 10 minutes. Then add the cauliflower florets and shredded cabbage. Continue cooking for an additional 15 minutes or until all the vegetables are tender.
5. Finish and serve: Stir in the Worcestershire sauce and mushroom ketchup to add depth of flavor. Remove the bouquet garni from the pot. Ladle the soup into bowls and top with the toasted caraway croutons for a delightful crunch. Serve hot.

Notes

• For a vegan version, substitute Worcestershire sauce with a vegan alternative or tamari.
• The bouquet garni adds aromatic flavor; do not skip this step for best taste.
• Adjust seasoning to your preference before serving.
• The caraway seeds add a distinctive nutty flavor; if unavailable, substitute with cumin seeds.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: vegetable soup, caraway croutons, vegetarian soup, hearty vegetable soup, easy soup recipe