Hearty Vegetable Soup

Vegetable SoupI got the recipe for this Hearty Vegetable Soup in this months BBC Good Food though you’ll find it named as “Mumsy’s Vegetable Soup”, but I wasn’t physically able to say that when recording the voiceover for the video. In spite of the corny name, I could not believe how delicious this soup was. As a hardcore carnivore, I always have to feign interest when someone enthusiastically tells me that what they made was vegan. But this vegan soup was, not only yummy but also really satisfying! Hence my revised title “Hearty Vegetable Soup”.

When I say it’s vegan, there should be a little asterisks. As explained in the video below, the only non-vegan ingredient is the Worcestershire sauce as this traditionally and typically contains anchovy. Unknowingly, I once happened to buy a bottle suitable for vegetarians so I assume others are available. If you’re not cooking for vegans or veggies and if you yourself are not vegan or veggie, you don’t need to worry about this.

I see myself making big batches of this during the winter and freezing it. If you would like to do the same, I would make and freeze the soup in portions first. Once frozen, I would make the croutons and place a few croutons on top of the frozen portions. This way they will stay crunchy as they are microwaved.

Hearty Vegetable Soup


  • 200g sourdough cut up into chunks
  • 1 tbsp caraway seeds
  • 1 tsp sea salt flakes
  • 4 tbsp olive oil
  • 1 carrot, diced
  • 1 potato, diced
  • 1 clove of garlic
  • 100g cherry tomatoes, halved
  • 1 stick of celery, chopped
  • 600ml vegetable stock
  • 1 can of chopped tomatoes
  • 2 bay leaves
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 200g cauliflower, chopped into florets
  • 150g white cabbage, shredded
  • 1 tsp Worcestershire sauce
  • 2 tsp Mushroom ketchup or tomato ketchup


  1. Toss the sourdough, caraway seeds, half a tsp of sea salt flakes and 2 tbsp of olive oil together in a roasting tray and transfer to a preheated oven at 180 degrees celsius for 10-15 minutes until lightly golden and crunchy.
  2. Heat 2 tbsp of olive oil in a large saucepan over a medium heat and add the carrot, potato and garlic. Stir and cook for 5 minutes until softened slightly.
  3. Add the celery, cherry tomatoes, tinned tomatoes, stock, bay, rosemary, thyme and a pinch of salt. Stir and bring to the boil. Turn the heat down and allow to simmer for 10 minutes.
  4. Add the cauliflower and cabbage and cook for 15 minutes until the veg is tender.
  5. Stir in the Worcestershire sauce and ketchup, fish out the bay, rosemary and thyme, if you can, and serve at the table in bowls and pile over the croutons.
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