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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
