Mumsy’s Vegetable Soup with Croutons and Aromatic Herbs Recipe

Introduction

Mumsy’s vegetable soup is a comforting and hearty dish, packed with fresh vegetables and rich flavors. Crisp caraway croutons add a delightful crunch, making it 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 (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

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Place the sourdough bread on a baking tray with the caraway seeds, half of the olive oil, and a pinch of sea salt. Bake for 10-15 minutes or until the bread is golden and crisp. Set aside to cool.
2. Step 2: Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped garlic, carrot, and potato. Cook for 5 minutes, stirring frequently, until the vegetables start to soften.
3. Step 3: Pour in the vegetable stock, add the cherry tomatoes, canned tomatoes, golden caster sugar, bouquet garni, chopped celery, and season with salt and pepper. Bring the mixture to a rolling boil.
4. Step 4: Reduce the heat and let the soup simmer gently for 10 minutes. Then add the cauliflower florets and shredded cabbage. Continue cooking for another 15 minutes until all the vegetables are tender.
5. Step 5: Stir in the Worcestershire sauce and mushroom ketchup, then remove the bouquet garni. Serve the soup hot, topped with the crispy caraway croutons.

Tips & Variations

• For extra depth, roast the vegetables before adding the stock to enhance their natural sweetness.
• Substitute mushroom ketchup with soy sauce if unavailable; it adds a similar umami flavor.
• Add a pinch of smoked paprika for a subtle smoky note.
• If you prefer a smoother texture, blend part of the soup before adding the cauliflower and cabbage.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Keep croutons separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as your Worcestershire sauce is vegan-friendly. Some brands contain anchovies, so check the label or use a vegan alternative.

Can I freeze Mumsy’s vegetable soup?

Absolutely. Freeze the soup in portions for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving. It’s best to add croutons fresh after reheating.

Mumsy’s Vegetable Soup with Croutons and Aromatic Herbs Recipe

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★★★★★

4.8 from 122 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Mumsy’s vegetable soup is a hearty and flavorful recipe featuring a medley of fresh vegetables simmered to tender perfection in a rich tomato-based broth. Topped with crunchy caraway seed croutons, this comforting soup combines simple ingredients like potatoes, carrots, cauliflower, and cabbage with aromatic herbs and a subtle sweetness, making it a perfect warming meal for any season.

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Ingredients

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Croutons

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

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 together)
• 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: Heat the oven to 180C/160C fan/gas 4. Place the sourdough bread croutons on a baking tray, sprinkle with caraway seeds, half of the olive oil, and a pinch of sea salt. Bake for 10-15 minutes until the bread is golden and crisp. Set aside once done.
2. Sauté the base vegetables: While the croutons are baking, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped garlic, carrot, and potato, cooking for about 5 minutes while stirring frequently until they start to soften.
3. Add liquids and aromatics: Pour in the vegetable stock, add the chopped cherry tomatoes, canned chopped tomatoes, a pinch of golden caster sugar, the bouquet garni, diced celery, and seasoning as desired. Bring everything to a rolling boil.
4. Simmer the soup: Reduce the heat to low and let the soup simmer gently for 10 minutes.
5. Add remaining vegetables: Stir in the cauliflower florets and shredded white cabbage. Continue cooking the soup for an additional 15 minutes or until all vegetables are tender.
6. Finish with flavorings: Remove the bouquet garni from the soup. Stir in the Worcestershire sauce and mushroom ketchup, adjusting seasoning if needed.
7. Serve: Ladle the hot vegetable soup into bowls and top with the prepared caraway croutons for a satisfying crunch.

Notes

• The bouquet garni can be substituted with dried herbs if fresh are unavailable.
• For a vegan option, ensure Worcestershire sauce and mushroom ketchup are vegan-friendly or replace with soy sauce and a vegan mushroom seasoning.
• The croutons add texture, but you can omit them for a gluten-free version.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: British

Keywords: vegetable soup, sourdough croutons, caraway seeds, vegetarian soup, easy soup recipe, comfort food