Back to Soups & Stews
This warming vegetable soup is a traditional family recipe that packs in fresh veg and spices, making a healthy supper. Filled with all of your favourite vegetables, grains and croutons, mixed with tomatoes, sauces and herbs to make the perfect blend.
1. 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.
2. 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.
3. 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.
4. Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.
Born in Canada and having grown up in Switzerland, Clark was 24 when he completed my final year at catering training, having his first professional internship at Hotel Royale in Geneva. Ever since, he states he has a burning passion for cuisine, and he always loves to provide accessible recipes for all.
"I found myself here at Eat Your Greens to share these colourful recipes with the world, in hopes that vegetarians and meat-eaters alike can enjoy these plant-based meals."
Nutritional Information | |
| PER SERVING | |
| Energy | 325kcals |
| Fat | 11g |
| Saturated Fat | 2g |
| Carbohydrates | 44g |
| Sugars | 10g |
| Fibre | 6g |
| Protein | 10g |
| Salt | 1.2g |
| Click outside to return |